Tuesday, 23 July 2013

Chicken baked with lemon and mascarpone

I have a feeling my posts over the holiday are going to be few and far between. I'm not going to be at home very much and cooking may have to take a back seat. I liked the simplicity of this meal the other evening from Olive Magazine. I used chicken thighs instead of chicken legs and just put the mascarpone cheese on top of the thighs as they were skinless. 

Serves 4
4 tbsp mascarpone
1 lemon zested
4 chicken legs or a couple of packs of chicken thighs
250g cherry tomatoes
chicken stock or white wine a splash
a few basil leaves shredded
buttered orzo or salad to serve

Heat the oven to 190ÂșC. Mix the mascarpone and lemon zest and season well. Ease the skin away from the chicken legs and push the mascarpone underneath. Put in a baking dish and drizzle with olive oil.
Bake for 30 mins, then add the cherry tomatoes and a splash of wine or stock and keep baking for another 20-30 minutes until the chicken is cooked through. Scatter over the basil and serve with buttered orzo and the pan juices.

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