Chicken

Pot-roasted chicken with strawberries and tarragon

Name: Pot-roasted chicken with strawberries and tarragon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: ¼ cup (60ml) extra virgin olive oil, plus extra to serve; 1.2kg chicken legs and thighs, skin on; 12 garlic cloves, halved; 10 Asian (red) eschalots (or eschalots), peeled (larger eschalots halved lengthways); 3 cups (750ml) chicken stock; 1 tbs finely chopped preserved lemon; 1 tbs currants; 1 long red chilli, halved lengthways; 1 bunch tarragon, leaves picked; 1 tbs each coriander and fennel seeds; ¼ cup (35g) chopped unsalted macadamias; ¼ cup each each mint and flat-leaf parsley leaves; 60g amaranth (or other soft herbs); 125g strawberries, hulled, thinly sliced; Juice of ½ a lemon, plus lemon halves to serve

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15m

50m

Pot-roasted chicken with strawberries and tarragon

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 10, 2017

Strawberries make a surprisingly tasty addition to this comforting roast chicken dish.

¼ cup (60ml) extra virgin olive oil, plus extra to serve
1.2kg chicken legs and thighs, skin on
12 garlic cloves, halved
10 Asian (red) eschalots (or eschalots), peeled (larger eschalots halved lengthways)
3 cups (750ml) chicken stock
1 tbs finely chopped preserved lemon
1 tbs currants
1 long red chilli, halved lengthways
1 bunch tarragon, leaves picked
1 tbs each coriander and fennel seeds
¼ cup (35g) chopped unsalted macadamias
¼ cup each each mint and flat-leaf parsley leaves
60g amaranth (or other soft herbs)
125g strawberries, hulled, thinly sliced
Juice of ½ a lemon, plus lemon halves to serve

Method

1.

Preheat oven to 170°C.
2.

Heat 2 tbs oil in a large, deep, ovenproof frypan over medium-high heat. Season chicken and cook for 2 minutes each side or until browned. Remove and set aside.
3.

Add the garlic and eschalot, and cook, stirring occasionally, for 3 minutes or until eschalot has softened.
4.

Increase heat to high and add stock, preserved lemon, currants, chilli and half the tarragon. Bring to boil and return chicken. Drizzle with remaining 1 tbs oil and scatter over coriander and fennel. Transfer to oven and roast, uncovered, for 40 minutes or until chicken is cooked through.
5.

Place macadamias, mint, parsley, amaranth, strawberries, lemon juice and remaining tarragon in a bowl and toss.
6.

Arrange chicken and salad on a platter. Drizzle with oil and serve with lemon halves.