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Wednesday, January 03, 2007

Chicken Patties - sound weird, go down a treat

Another Nigel recipe - made them last night for four children, two adults. Were well-received.

Chicken Patties with Rosemary and Pancetta

a medium onion
garlic - 2 cloves
butter, 2-3 TBS (I used olive oil)
cubed pancetta - 1/2 cup
rosemary - 3 sprigs
minced chicken - 3 1/2 cups (I used a pound)
peanut oil for frying (I used sunflower, it's what I had)
chicken stock - 1 cup

chop onion and garlic finely - sautee in butter (or oil) over moderate heat - you want to soften, not brown, using a non-stick pan. Add the pancetta, cook for awhile, until you feel good about it, and then add the minced rosemary. Yes, mince it.

Set it in a bowl to cool, then add the ground chicken and mix it up. Make patties, 2 inches or so in diameter, and per Nigel, let them rest for a half hour - mine had to work without cease.

Pre-heat the oven to 375. Put your peanut oil or sunflower in and fry up those patties - about 3 minutes per side, until nice and crispy. Move them to an oven-proof dish, and once they're all done, pour in the stock. Slide it all in the oven and let them cook for a half hour or so - the patties will sizzle and the stock will bubble.

Eat. We had mashers so we could spoon the juice over them and the patties. SO. GOOD.

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