Hello again to all our lovely readers. Did you read last week’s blog and discover the beautiful location of Doone Valley? It is an exquisite piece of countryside in Exmoor that is well worth a visit with walks for all abilities. Click here to give it a read if you did not get a chance last week. This week we are back with another delicious recipe to share with you. This time it has been shared with us by Bampfield Farm in North Devon.
Bampfield Farm Self-Catering Cottages
Bampfield Farm is a stunning holiday accommodation site located near Barnstaple. It is the perfect destination for those wanting to escape to the countryside with stunning Exmoor close by along with a stunning selection of beaches only a stone’s throw away. Bampfield Farm is blessed with two beautiful self-catering cottages to choose from.
The Old Granary
The Old Granary sleeps up to 8 people plus it has room for cots, along with its large dining table making it the ideal cottage for a family holiday. The lounge is cosy and has a log burner which is perfect for those relaxed evenings in. All the rooms are comfortable with crisp linen towels provided.
The Haven is another delightful self-catering cottage, this time sleeping up to 6 people with room for cots. This pretty cottage is full to the brim with character and is actually the oldest property. It too has a cosy log burner situated between the kitchen and the living roo and includes crisp linen and towels throughout. The cottage overlooks stunning views of the countryside and onto the sea. There is also a lovely patio seating area which many guests enjoy meals on in the summertime.
Hunters Chicken is a delicious, warm meal that is guaranteed to be a crowd winner. Here at Bampfield Farm, Lynda cooks it for farmer Neil’s lunch after a busy morning working in the countryside.
Lynda and Neil are passionate farmers and make sure to source good quality British ingredients. If you would like to learn more about how you too can do this and back British Farming click here.
What you Will Need
- Free-range chicken, jointed, or use 4 chicken pieces
- Salt and Pepper
- 8 Bay leaves
- A few Rosemary springs
- 2 cloves of garlic sliced and 1 clove crushed
- Half a bottle of Chianti
- Olive Oil
- 2 x 400g of chopped tomatoes
- Option – 6 Anchovy Fillets and Olives
Step 1 – Season the chicken pieces with salt and pepper, place in a bowl, add bay leaves, rosemary and crushed garlic and cover with wine. Cover bowl and marinade for 1 hour or overnight in the fridge.
Step 2 – Preheat oven 180 C/340 F. Drain chicken and reserve the marinade. Dry chicken with kitchen paper then dust with flour.
Step 3 – Heat a pan add a splash of oil, fry the chicken until lightly brown, put to one side.
Step 4 – In pan fry sliced garlic until brown, add anchovies, olives, tomatoes and chicken with marinade. Bring to the boil, cover and place in the oven for 1 ½ hours.
Step 5 – Skim off excess oil which collects on top of the sauce, then stir, taste and adjust seasoning.
Step 6 – Serve with salad, mashed or baked potatoes or cannellini beans. The remaining Chianti can be enjoyed in the evening after the milking has been done.
We hope you have enjoyed today’s blog and perhaps have found a new meal you want to try out. If you do give it a go please email them to firstname.lastname@example.org or tag us in your social media photos (@devonfarmholidays for Instagram and @devonfarms for Facebook).
If you would like more information on Bampfield Farm and their holiday accommodation click