Magical mandarin helping to sweeten up sour clime
WELL here we are again, our supposed colder winter months.
It’s been so amazing to enjoy our springtime-like weather at the start of our winter. I haven’t had to pull out my thick coats as yet but I have been able to enjoy my favourite winter treat, the beautiful mandarin.
I must say that every year I exclaim to my wife, ‘this is the best mandarin I’ve ever had, how good are they!”
But in reality, I just haven’t eaten them in nine months so of course they are going to taste great.
This time of year is the best time to indulge in all the different varieties of citrus fruits so whichever fruit is your favourite, head to your local green grocer and get into them.
Enjoy them while you can because before we know it, it will be spring again.
6 chicken drumsticks
1 brown onion chopped
100g sliced button mushroom
2 rashers of bacon cut into strips
3 cloves garlic crushed
250g tin tomato crushed
1 ltr chicken stock
70g pitted black olives
1/2 bunch basil chopped
1/2 bunch parsley chopped
1 tspn fresh thyme chopped
250ml dry white wine
Place a heavy bottomed shallow pot on the stove on a medium to high heat.
Season the drumsticks and seal in the pot until golden all over. Remove chicken and then add onion, bacon, mushroom, thyme and garlic. Cook until lightly brown then add the wine, reduce by half and add the tin tomato and stock.
Bring to the boil and turn down to a simmer, add the drumsticks to the pot and cover.
Place in oven on 160 degrees for 45 mins or until the chicken is tender. Once cooked, add the olives and fresh herbs.
Serve with rice or mash.