AGA Thyme - The Kitchen Shop That Cooks


Aga Goodies

Recipes from the Aga Thyme Kitchen

The theme for the January Aga Thyme workshop was

Dress it up Dress it Down

Jill Dahan and Katherine Vest showed how to take an easy recipe and add something killer to impress your guests! They shared many Aga and cooking techniques.

Roast Chicken

  • 1 whole chicken 3 1/2-4 lbs (fresh, local preferred)
  • 1 lemon, quartered.
  • 1 onion, thick sliced
  • fresh rosemary (3-4 sprigs)
  • fresh thyme (4-5 sprigs)
  • olive oil
  • Kosher or Sea Salt
  • Pepper

If possible, allow chicken to come to room temperature for 30-60 minutes. Remove innards and trim fatty tail flaps. Rinse chicken in cool water and thoroughly pat dry. Place thickly sliced onions in bottom of roasting pan or heavy skillet/casserole. This will be the "bed" upon which the chicken roasts. 
Salt & Pepper the interior cavity of the bird and all over the skin.  Rub skin with a bit of olive oil. Salt and Pepper inside and out again. Stuff with lemon and fresh herbs, then place chicken atop onions.

FAST METHOD: Cook in Roasting Oven for 45 mins-1 hour. Chicken is ready when leg easily separates from body and juices are clear (not pink or red); OR when temperature reads 150 degrees.

Do Ahead Method: Start bird in Roasting Oven for 15-20 minutes, then lightly tent with foil and move to Simmering Oven for 3 hours or more. Chicken should be ready within 3 hours, but can happily stay in there several more hours without drying or overcooking.


Chicken in a Scrunch Pie

Serves 6-8

  • 2 cooked breasts of chicken, sliced
  • 1 jar sun-dried tomatoes in olive oil and herbs, drained and reserve oil
  • 4 cups baby spinach
  • 1 cup basil leaves
  • 1 large sweet onion sliced thinly
  • 1 Boursin cheese round or 1 log of garlic and herb goats cheese
  • ½ cup medium grated parmesan cheese
  • 1 pkg filo pastry (Sinbad is best from fresh market)

Toss onion slices in 2 tbsp of reserved oil and place in a wide bottom pot on the boiling plate and heat up for 3-4 minutes, cover and place on the oven rack on the floor in the simmering oven and cook 20-30 minutes until soft. Remove and toss with spinach until slightly wilted and then toss in chicken, tomatoes and basil and set aside. Place 7-8 sheets of pastry in an ungreased 9x11 inch baking pan and sprinkle a little of the reserved oil in between a few of the middle of the stack.  Bake on the third set of runners for 5 minutes until lightly browned.  Remove and cool.  Crumble Boursin cheese over the filo crust and top with chicken mixture then parmesan cheese and top with broken pieces of uncooked filo pastry crumpled over the top just to cover lightly. Chill until ready to serve then put the pan on the second set of runners for 10-15 minutes until heated through and top is lightly browned and crunchy.  Cut into squares and serve.  These can also be done in mini or regular muffin cups for individual servings.  

English Breakfast on the Fly

Serves 1

  • 1 large egg
  • 1 tbsp heavy cream
  • 1 slice thin bacon or pancetta
  • 1 slice tomato
  • a few spinach leaves (optional)
  • 1 ramekin
  • 1-2 pieces of good toasty bread

Lay the bacon or pancetta in the bottom of the ramekin and place the ramekin on a baking tray on the fourth set of runners in the roasting for 10-12 minutes until lightly crisp.  Lay tomatoes in the bottom of a separate roasting pan in a single layer tossed in a tablespoon of olive oil. Roast in roasting oven on the first set of runners for 5 minutes. Remove and pat bacon and tomato with paper towel and wipe out inside of bowl to remove any grease.  Lay bacon and tomato back in the bottom of the ramekin and top with spinach and then crack an egg over and drizzle with the cream. Place on baking tray and place on the oven rack on the floor of the oven in the roasting oven for 5-7 minutes until egg is to your liking and eat straightaway with toast or bread if you fancy.

Dress it up:

Hollandaise Sauce

  • 1 egg yolk
  • 2 Tbsp lemon juice
  • ¼ tsp. Dijon mustard
  • 3 oz unsalted butter
  • Pinch of Sea Salt

Place egg yolk lemon juice and mustard in blender and blend on high until combined. Heat butter in sauce pan on boiling plate until boiling. While blender is running slowly pour butter into egg yolk mixture. Place mixture in a pan and keep warm on the back of the Aga until ready to serve. Drizzle sauce over egg cup.

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