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Monty Koludrovic's Italian winter stew

Name: Monty Koludrovic's Italian winter stew
Yield: 4
Cuisine: /italian
Ingredients: 1.7kg whole chicken, butterflied; 250g cherry tomatoes; 4 portobello mushrooms; 2 tbs extra virgin olive oil, plus extra to drizzle; 4 eschalots, chopped; 2 garlic cloves, chopped; Pinch of saffron threads; 3 anchovies in oil, drained, chopped; 2 tbs baby capers, rinsed, drained; 1 celery stalk, chopped; 2 lemon thyme sprigs; 2 tbs tomato paste; 2 cups (500ml) chicken stock; 2 tsp cornflour, whisked with 1 tbs water; 1 bunch cavolo nero, blanched, refreshed; Steamed brown rice , to serve; Micro parsley, to serve; 3 garlic cloves, crushed; 2 tbs finely grated ginger; 2 rosemary sprigs, leaves picked; Finely grated zest of 1 lemon; 2 tbs white wine; 2 tbs olive oil

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This dish combines chicken with dark greens, wholegrain rice and antioxidant rich ingredients including ginger, garlic and whole lemon says Monty Koludrovic, who used a whole butterflied chicken in the hearty dish.

1.7kg whole chicken, butterflied
250g cherry tomatoes
4 portobello mushrooms
2 tbs extra virgin olive oil, plus extra to drizzle
4 eschalots, chopped
2 garlic cloves, chopped
Pinch of saffron threads
3 anchovies in oil, drained, chopped
2 tbs baby capers, rinsed, drained
1 celery stalk, chopped
2 lemon thyme sprigs
2 tbs tomato paste
2 cups (500ml) chicken stock
2 tsp cornflour, whisked with 1 tbs water
1 bunch cavolo nero, blanched, refreshed
Steamed brown rice , to serve
Micro parsley, to serve

Marinade

3 garlic cloves, crushed
2 tbs finely grated ginger
2 rosemary sprigs, leaves picked
Finely grated zest of 1 lemon
2 tbs white wine
2 tbs olive oil

Method

1.

For the marinade, place all ingredients in a bowl. Season, and stir to combine. Rub chicken with marinade. Transfer to a dish, cover with plastic wrap and chill overnight.
2.

The next day, preheat oven to 150°C. Wipe marinade off chicken and pat dry with paper towel. Place on a roasting tray and set aside at room temperature for 30 minutes.
3.

Roast for 40 minutes or until slightly golden. Increase oven to 220°C. Place tomatoes and mushrooms on a baking tray, drizzle with oil and season. Roast on shelf under chicken for a further 10 minutes or until chicken is golden and juices run clear when thigh is pierced.
4.

Remove chicken from oven and rest, loosely covered with foil. Cook vegetables for a further 5 minutes or until tender.
5.

Meanwhile, heat oil in a saucepan over medium heat. Add eschalot, garlic, saffron, anchovy, capers, celery and thyme.
6.

Cook, stirring, for 3-4 minutes until soft. Add tomato paste and cook for 1-2 minutes, then add stock and simmer for 8 minutes or until slightly reduced.
7.

Add the cornflour mixture and cook for a further 2 minutes or until thickened. Remove and keep warm.
8.

Add chicken resting juices and tomatoes to sauce, and stir to combine. Cut chicken into pieces and serve with cavolo nero, rice and mushrooms. Top with sauce and herbs.