Saturday, October 01, 2005

recipe is: Roast Chicken Fettucine


4 whole chicken thigh (inclusive of drumstick)

700 gms fettucine

1 teaspoon black pepper

4 teaspoon salt

2 tablespoon light soya sauce

3 tablespoon cooking wine

8 cloves garlic, peeled and lightly crushed

1 teaspoon dried thyme (fresh sprig of thyme will do nicely as well)

100 ml chicken stock

2 tablespoon olive oil


marinade the chicken in a roasting pan with the salt, light soya sauce, cooking wine, black pepper and stuff the garlic under the skin. leave for 2 hours

heat up the oven to 180℃

add the chicken stock to the pan and cover with foil. bake for 45 minutes

turn up the heat to 200℃ and remove the foil from the pan

drain out the liquid from the pan and store in a saucepan. roast the chicken for another 15 minutes til the skin turns crispy

remove from oven and let it sit for 10 minutes

boil the fettucine in lightly salted water. drain and put into a big mixing/serving bowl. add 2 tablespoon of olive oil and lightly toss the fettucine to evenly coat in oil

add the thyme to the liquid in the saucepan and bring to a boil. turn off the flame

remove the chicken flesh and skin from the bones and set aside. oh yeah, keep the garlic too.

add the garlic and chicken to the fettucine, and the wonderful liquid (the one in the saucepan) and toss.

serves 4

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