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We have two very cheeky Common Mynas that stealthily squeeze themselves through the wire of our "Girls'" (aka Chooks) yard. I watch them through the window as I stand over the kitchen sink. A red wattlebird startles one of the pair, it makes for an entertaining moment as I clear the dishes. We have been without the luxury of a dishwasher for close to three months now. I really must give that man a call, surely it doesn't take that long for a part to be ordered in, even if it is a turbinado-whats-a-Jigga-ma-thingy.
The funny thing is that I actually haven't missed it all that much, well, the unpacking of it anyway. My hands, however, tell a different story. Whether it's been purposeful or not, I have been cooking meals of an evening that require fewer pots, pans, and utensils. A mountain of dishes at the end of the day makes for a very unwelcome gift. This is where the always welcomed one-pan, one-pot meals come into their own.
Nothing is quite as simple as combining sliced fennel, white wine, parmesan, and a good dose of cream to a roasting tray. Chicken drumsticks are positioned on top. A bouquet of thyme sprigs. An extra shower of Parmigiano Reggiano over it all for good measure. The resulting dish will inevitably find one, maybe two, reaching for a slice of fresh sourdough to mop up the ridiculously luscious sauce. I imagine that if there were any of these saucy bits leftover that it would enrich slender strands of spaghetti, or enhance a potato salad to the next level. In fact, the fat that forms on top of the sauce once refrigerated makes for a wonderfully golden, crunchy roast potato.
At the end of it all, when bellies are satisfied and the last of the daylight slips behind the trees, there will be a pan, a few plates, and some cutlery to wash. Of course, if one is so fortunate to have a working dishwasher, then those dishes would consist of just one roasting pan. Lucky you!
One-pan Roast Chicken Drumsticks with Parmesan, Cream, and White Wine
serves 4-6 depending on how hungry you and your diners are, we generally get a 4 person meal out of this, (2 adults and 2 small children) but you could very well serve alongside crunchy roast potatoes, beans, and a loaf of sourdough to feed 6, or just pop a few extra drumsticks into the pan.
6-7 chicken drumsticks, approx 1.3kg, skin on
1/2 a large fennel, (350g) cut into 2cm slices
3 spring onions, trimmed
3 garlic cloves, finely diced
1/2 cup vegetable stock
1/2 cup white wine
1/4 cup light olive oil
1/3 cup grated Parmigiano Reggiano (or Parmesan if that is what you have)
2 tsp wholegrain mustard
1/2 cup thickened cream
1/2 cup creme fraiche
15 sprigs of thyme
1/3 cup grated Parmigiano Reggiano, extra
Preheat your oven to 200 degrees Celsius (fan-forced).
Have ready a large baking dish or roasting tray, mine measures 23cm x 32cm.
Season chicken with salt and pepper, using your hands to massage it in. Place the sliced fennel into the bottom of the tray, followed by the spring onions.
In a large bowl, mix garlic, stock, wine, olive oil, parmesan, mustard, cream, and creme fraiche. Season with a pinch of salt and a good grind of black pepper. Pour this over the fennel and sit the chicken on top, turning to coat in the sauce. Tuck the thyme sprigs in and around the chicken.
Scatter over the remaining extra 1/3 cup grated parmesan and drizzle with 1 tbsp of olive oil.
Place into the oven for about 45-50 minutes, or until golden and crispy.
*This recipe has been adapted from Alexandras Kitchen.
