Livèche Chicken with
T h y m á r i [Thyme]
[article: Organic Lifestyle] Oslo, December 3rd 2010
Friday evening in our home during dark winter, I like to cook something nice for my son and me. I picked some nice organic and “happy” ingredients from the local grocery store, and a nice organic wine from the kava. When going grocery shopping, be aware that certain vedgetables you might choose is difficult with red wine. In this receipe, I’ve chosen asparagus, the bitter taste can collide with red wine. The wine chosen for this receipe is recommended with asparagus.
Receipe for 2 persons:
500 gr Livèche Chicken
3 dl Creme (Krem fløte)
1 bundle of aspargus
3 fairly sized carrots
6 charlotte onions
6 normal sized aroma mushrooms
1 red spanish pepper
thyme herb plant
Turn the oven on 180 c, personally I don’t mind hot air as it gives a stable temperature. Take one casserole dish (approx 2l), pour as much olive oil as you prefer. I suggest organic olive oil from Sitia/Greece, it has a light taste of apple and fits all, and is the olive oil that makes the Kretan people the longest living in the world. Clean the chicken under cold water, tap it with paper cloth, pour some thin lines of oil over the chicken. Add salt, pepper and thyme spice. Rub it into the skin of the chicken. Fry it lightly on both sides in a pan to close the pores to avoid the juice to damp. Put the chicken in the casserole dish, and take some fresh thyme from the plant and sprinkle it lightly over the Livèche chicken. (As the picture above, step 1)
Cut all the vedgetables in fairly nice bites, sprinkle them into the casserole dish. Pour the creme over the vedgetables. Add more salt, pepper, the red spanish pepper, a lot of fresh thyme. Rember that the thyme easily can burn on the top of the chicken, so try to keep an eye. Take more red spanish pepper than one if you wish, just be careful as it is a difference between Spanish red pepper, chili and so on. When I cook for children I find that half a red pepper is enough. (the picture below, step 2)
Put the casserole dish in the oven at 180 c, for 20-25 minutes, but also make sure the cream boils bubles and gets a golden tan on top. If you need to keep the casserole dish in the stove longer to get it to boil, you can take the chicken out of the dish, and let the sauce continue to boil. The longer you boil the more taste is added from the beautiful vedgetables.
Boil delicious organic potatoes, just compute a couple of potatoes more then you normally would boil as the organic are free from pesticides it’s easier that some will be a bit brown or similar.
Just before serving the food, butter fry the rest of the asparagus bundle. By using the chefs’ advise with combining butter and olive oil I find the asparagus more bitter in the taste. And due to the red wine you want the asparagus less bitter as possible. Butter alone does the magic.
I love to listen to Mozart while cooking. Lit some candles, heat up the fire place and pour a glass of red wine. It always makes the result better with all that love.
ROSSO PICENO 2009. Organic red wine. My general advise with organic red wine is to decant them for half an hour.
Here is some of “my” Mozart: