My uncle Frank made the best dried olives with garlic and rosemary... And his wine... A little spritzy... But after a glass you really didn't care! Ahhh the memories!
So this dish draws on all these memories as well as bits and pieces I have picked up along the way...
I'm also really keen on food that I can throw together in a few minutes and leave to cook itself while I get on with other things... I'm also a big fan of minimal dishes... this dish ticks both these boxes! We are still on hoildays and this is what we had last night for dinner...
Chicken Provencale with Nokedli
You will need...
For the chicken Provencale
6-8 chicken thighs
1 bunch of basil
one brown and one red onion
3 cloves of garlic
For the Nokedli
4 cups of plain flour
1/2 - 1 cup of water...
To make the Provencale
Oven on 220c
This dish is a one pot wonder... Take a heavy casserole style dish and place a good glug of olive oil in the base... About 1cm deep. Peasant chop your onions... I like to use a mix of brown and Spanish onions... It's a better flavor than just brown in my opinion... Plus I like the colours! Put half of your onions on the bottom of the dish in the oil. Tear half of your basil and place in dish.
Now for the Nokedli...Nokodli is a Hungarian fresh pasta that you cook by dropping into boiling water...
It will seem and look much harder than it really is... So give it a try... You'll be surprised!
Place flour in a glass or metal bowl... Crack in your eggs and combine...
Add in water and a pinch of salt until you achieve a thick paste like consistency.give it a good mix...it will
go a bit stringy looking this is perfect...
I think this is a nice way to finish any day!