"I recently invested in a beautifully wide, Shropshire-made pan that works on the hob and in the oven with equal ease, and without the chemical nonstick lining I keep reading about. It is a brilliant pan. As I turn on the heat to crisp the skin on my chicken thighs on the stove top, I can prep the vegetables I will then roast in the same pan."
"The crisp chicken and sweet onions are scented with rosemary and flecked with cubes of pancetta for bursts of salty fat. Prep 5 min Cook 1 hr 30 min Serves 4 8 bone-in skin-on chicken thighs 700g jerusalem artichokes Salt and black pepper Juice of lemon 4 tbsp olive oil 120g diced pancetta 2-3 sprigs rosemary 1 head garlic 3 red onions, peeled, halved and cut into 1cm slices 2 tbsp apple balsamic vinegar"
A wide Shropshire-made ovenproof pan works on both hob and oven without a chemical nonstick lining. Chicken thighs are generously seasoned, browned skin-side down with diced pancetta and rosemary, then finished in the oven for crisp skin. Jerusalem artichokes are scrubbed, halved or quartered, parboiled in salted water with lemon juice until knife-tender, then roasted with garlic and sliced red onions until beautifully caramelised. The combination yields crispy chicken, sweet caramelised onions, salty pancetta and tender roasted artichokes. Prep time 5 minutes, cook time 1 hour 30 minutes, serves 4.
Read at www.theguardian.com
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