Chicken with grape sauce, pumpkin and burnt kale
serves
4
Chef Segundo Farrell shares Osborn House's hearty roast chook recipe.
Ingredients (16)
- 1.6kg whole chicken
- 4 garlic cloves, crushed
- 1/2 bunch rosemary, leaves picked
- 100g butter, cut into small cubes
- 1 lemon, thinly sliced
- 100g pistachios, finely chopped
Pumpkin and burnt kale
- 1 medium butternut pumpkin, halved, seeds removed
- 1 tbs extra virgin olive oil
- 1 bunch kale
- 2 garlic cloves, crushed
- 1 tbs white wine vinegar
Grape sauce
- 500g red grapes
- 1/2 cup (125ml) red wine vinegar
- 1 cup (250ml) chicken stock
- 25g butter
- 1/2 bunch thyme, leaves picked
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Loosen the chicken skin and push garlic, rosemary, 80g butter, lemon and 1 tbs salt flakes under the skin. Rub remaining butter on top of the chicken. Refrigerate for at least 3 hours or overnight.
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2.Preheat oven to 200°C. Line a baking tray with baking paper. For the pumpkin and burnt kale, place pumpkin, cut-side down, on prepared tray. Roast for 2 hours or until tender. Cool slightly, then break into large pieces.
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3.Meanwhile, place the chicken in a roasting pan and cook for 1 hour or until browned and cooked through. Set aside and keep warm.
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4.For the grape sauce, pick grapes and crush with your hands. Place in a small saucepan and cook over high heat for 10-12 minutes until the liquid reduces. Add vinegar and cook, stirring, for 3 minutes. Add stock and cook for 10 minutes or until reduced. Add butter and thyme and whisk until completely melted and smooth.
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5.To finish the pumpkin, heat oil in a large frypan over high heat. Add kale and garlic and cook for 3-4 minutes or until leaves are charred and softened. Drizzle with vinegar and season to taste.
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6.Place chicken on platter with pumpkin, burnt kale and grape sauce alongside. Scatter with pistachios to serve.
Recipe Notes
Begin this recipe at least 3 hours ahead.
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