Using Dartington Elmhirst Ale and Wholegrain English Mustard
For the Marinade 2 tablespoons of Wholegrain English Mustard 2 tablespoons of tomato puree 2 cloves garlic crushed 1 tsp onion powder 1 tsp finely chopped herbs (thyme, oregano, sage) Salt & pepper 2 tablespoons olive oil Glug of Ale
Mix all the ingredients in a bowl and generously cover the chicken. Leave to marinate for at least an hour or overnight. Pour out the contents of a coke can into a glass and pour in til about 2/3 full of Elmhirst Ale. Then take your marinated chicken and place it over the can – using it’s legs to steady it. Sit it on a skillet pan or baking tray. Cook for 2 hours at about 150C. Baste throughout cooking time. It will come out beautifully moist.
Serve with flatbreads & Slaw.
Flatbread recipe 300g Strong White Flour 1 tsp salt 5g Dried yeast 2 tablespoons olive oil 150ml warm water
Mix together and knead for 5-10 minutes. Leave for half an hour in a warm place til doubled in size. Knock back and divide into 8 equal pieces. Roll out as you need them, nice and thin. Cook directly onto the grill or in a dry pan. Keep warm wrapped up in a clean tea towel until needed.
Slaw Red & white cabbage finely sliced 2 grated carrots 1 apple grated Handful of peanuts Handful of sultanas Mayonnaise to mix with a squeeze of lemon juice, salt & pepper and a teaspoon of the Wholegrain English mustard. Sue@Sue_Stoneman