I don’t know about you, but I’m cooking a lot. Not that I didn’t before this whole lockdown situation, but now, more than ever the first question I ask the husband is ‘what do you fancy for tea?’. It’s almost turning into a chore. The only thing that’s keeping it from becoming one is the challenge of the veg box – what will I get and what can I make from them – and easy recipes.
Yes, more than ever I’m a slave to a stir fry, and thank god for a tray bake. Prep it, whack it in the oven for 30-50 minutes and tadah! Dinner is served.
So perhaps it’s not surprising when I started sampling the Nuet Aquavit I reviewed earlier this week, that it stood out for me as a cooking ingredient. Well, that, and the fact that the veg box had included a couple of fennel bulbs.
Fennel in our house is a bit of a challenge. I love it, would happily slice it and eat it raw, maybe with orange in a salad, or just as it is (I don’t mind admitting during prep a few pieces failed to make it into the dish before cooking). My husband is… Not a big fan. But I have found a sweet spot, this tray bake (whether I use Nuet, or cider, gin, or wine) works. He’ll happily eat it, even going for a second run as we’re having it for lunch today.
But I know that in the current situation, you might not have fennel to hand. You might not have potatoes. You might not have a bottle of aquavit to hand either so let’s start with easy swaps. The fennel could be onion, or leek, or shallots. You could add some slices of tomato, celery, courgettes, or whole little baby cherry tomatoes too.
No old potatoes, try sweet potatoes, squash, or if you’ve only got new ones, cut everything into chunks rather than slices, and maybe cook it a little bit longer. No potatoes at all? No problem, just use the veg, add in green beans, asparagus too, maybe some thinly sliced carrots, and use bread to mop up those juices instead. Or do a side of rice or pasta instead.
No chicken thighs? Use breast, legs, or swap it out for pork chops, steaks, salmon, or any white fish.
Finally, the aquavit. Sure Nuet is new on the market and you might not have any. Swap it out for gin, white wine, vermouth, or even a glug of cider or prosecco. This is such a tasty flexible dish.
Right, enough waffle, lets get to the recipe itself!
Tray bake with Aquavit
Ingredients
- 4 Chicken pieces (thighs, drumsticks, breast) As mentioned, swap out for fish or pork if preferred.
- 3 Large potatoes, sliced thinly
- 1 Large fennel bulb, sliced thinly As mentioned, swap out for onion, leeks, or shallots
- 70 ml Nuet Aquavit Swap out for vermouth, gin, wine, or cider if you don't have any
- Juice of half a lemon (optional)
- Drizzle of olive oil/rapeseed oil
- Salt and pepper
Instructions
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Preheat the oven to 200/220 Fan/Gas Mark 6.
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While that heats up, prep the bake. Layer the potatoes and fennel in the bottom of the tray, and drizzle with a little oil.
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Pour in the aquavit, and squeeze in the lemon juice.
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Place the chicken on top, and season well. All the liquid will keep the chicken on top moist, whilst cooking through the vegetables on the bottom.
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Pop into the oven for 35-50 minutes. Once the chicken is cooked through, and the potatoes allow a skewer or knife to easily pass through them, you're done.
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Let it rest for 5 minutes or so before serving.
