You’re on a winner, winner... with this tasty chicken dinner

I’ve recently returned from a break on the Catalunya coast of northern Spain. The area has long been a favourite, since I first visited when I was 17 and have returned to intermittently.

This time round, I discovered a new little gem on this coast. Cambrils is a gorgeous boutique destination, golden beaches flanked with the blue mediterranean and a harbour full of exclusive yachts to make your jaw drop!

On the day we visited, it was the ‘Diada’, the Catalunya National Day when the people celebrate their heritage and the Catalan language, which is different to normal Spanish. Everyone was out to join in the festivities and eat great food. Which brings me to the chicken!

We stumbled upon a fantastic rotisserie restaurant which had rows and rows of chickens turning on the spit. All the locals were eating there, so if it was good enough for them, it was good enough for us!

In the absence of a rotisserie, my chicken dish with its crispy skin is baked in the oven with squash, potatoes and onions, a meal in one tray to serve with salads.

For dessert, a fruity version of bread and butter pudding, with tropical pineapple and spicy ginger in the mix. A great finish to this meal, and it can be baked in the oven while you’re enjoying the main course.

RECEIPT

Main meal

Chicken legs 1.2kg €3.99

Butternut Squash €1.19

Red onions net 99c

Rooster Potatoes 2kg €2.29

Thyme €1.19

TOTAL: €9.65

Dessert

Bread €1.29

Pineapple x 1 €2.29

Fresh free range eggs half dozen €1.95

Milk 1ltr €1.25c

Cream 250mls €1.59

Ground ginger 28g 79c

TOTAL: €9.16

GRAND TOTAL: €18.81

Autumn Baked Chicken

Ingredients (serves 4) 4 large chicken legs Olive oil Sea salt and freshly ground black pepper 2 clove garlic, peeled and finely chopped 2 tsp thyme leaves 1 medium or 2 small squash, halved, seeded and in wedges 2 red onions, peeled and in wedges 8 medium potatoes, scrubbed and in wedges Whole thyme sprigs 150mls chicken stock Method Place chicken legs on large shallow roasting tray. Drizzle with oil & season. Scatter with garlic and thyme.

Place in pre-heated oven, Gas 4 350F 180C, for 10 mins or until the skin begins to crisp and go brown.

Remove from the oven and lift the chicken legs onto a plate.

Add the veggies and toss around in the cooking juices. Drizzle with extra oil and season.

Perch the chicken legs back on top of the veggies.

Return to the oven to complete cooking for about 35 minutes, or until veggies are tender and the juices of the chicken run clear when pierced in the thigh. If there is any sign of pinkness, return to oven for a bit longer.

Transfer the chicken and veg to a serving platter and scatter with thyme springs.

For the pan gravy, strain off any excess fat from the tray. Pour in the stock and place over medium heat.

Stir to scrape up cooking juices and bring to bubbling. Season and pour into a jug. This is a thin gravy to moisten the meal. You can thicken with flour, or cornflour for gluten free diners. Serve immediately.

Spicy Pineapple Puddings

Ingredients (makes 4 individual puddings) 8 slices of bread softened butter for spreading ½ small ripe pineapple 3 fresh free range eggs 450mls milk 50 mls cream 1 tbsp brown sugar plus a little extra for topping 1 tsp ground ginger 4 tbsp granola (optional) 1 tbsp mixed seeds (optional) extra butter for dotting icing sugar for dusting Method Butter bread and cut into triangles.

Remove the skin from the pineapple, cut lengthways in two then carefully remove the inner core running down the edge of each piece.

Cut the fruit into thin slices.

Arrange bread slices in four individual ovenproof dishes, points facing upwards. Tuck pineapple pieces between the bread slices.

Whisk eggs with the milk and cream. Stir in the brown sugar and ginger. Pour over the bread.

Scatter tops of puddings with granola and seeds if using and dot with butter. Sprinkle with a little extra brown sugar.

Bake in pre-heated oven at Gas 5 375F 190C for 12-15 minutes, or until the custard is set but still sllightly wobbly, and the tops of the puddings are browned. Serve dusted with icing sugar.

Wine accompaniment

Catalunya in northern Spain produces great wines to go with the typical dishes of the area.

Despite the fact chicken is a white meat, it will often drink a suitable red, especially with the flavoursome rotisserie chickens which are marinated before cooking.

So I’ve found a great Catalan red wine to match this dish superbly.

Barcelino Tinto 2021 is a red that works very well with chicken. There’s a lot of autumnal dark berry notes here, but some bright snatches of ripe cherries also, to give that little bit of lightness and edge to the finish.

A great wine for this dish, which has a lot of challenging flavours in the herbs and the sweetness of the squash.

This red will step up to the mark admirably, providing a great partner for this simple baked supper.

Find it in Lidl stores now, at just €7.99 a bottle.

A great wine at a great price!