SERVES: 4
PREP TIME: 10 min
COOK TIME: 50 min
INGREDIENTS
- 1 onion
- 600ml whole milk
- 2 teaspoons English mustard
- 4 small bay leaves
- 2 large free-range eggs
- ½ a nutmeg
- 2 cloves
- 300g white bread
- 4 large free-range chicken thighs, skin on, bone in
- olive oil
- 2 rashers of higher-welfare smoked streaky bacon
METHOD
- Preheat the oven to 180°C/350°F/gas 4. Peel, halve and finely slice the onion, place in a 25cm x 30cm roasting tray with the milk, mustard, bay and eggs, finely grate in the nutmeg and cloves, and add a pinch of sea salt and black pepper.
- Slice the crusts off the bread and reserve, tear the middle of the bread into the tray, then really scrunch and mix it all together. Dunk the reserved crusts in the mixture and arrange around the edge of the tray.
- Rub the chicken thighs with a little salt, pepper and olive oil, then nestle them into the tray, skin side up. Halve and add the bacon rashers, and roast for 50 minutes, or until golden. Serve with seasonal greens.
VEGGIE LOVE
Break 1 small cauliflower (400g) into chunky florets, leaving any nice leaves intact, toss in a little olive oil, salt and pepper, and use in place of the chicken and bacon. Grate in 80g of Cheddar cheese, then cover the tray with tin foil and roast as above, removing the foil halfway.
This recipe features in Simply Jamie by Jamie Oliver, and is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie).
Recipe photography: © David Loftus, 2024.
