Chicken Family friendly Side

Roast chook with grape, walnut and bread salad

Name: Roast chook with grape, walnut and bread salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 (about 2kg) free-range and/or organic chicken, cut into 12 portions (you can ask your butcher can do this); 1/2 cup (125ml) chicken stock; 2 tablespoons verjuice; 2 garlic cloves, thinly sliced; 1/3 cup (80ml) verjuice; 1/3 cup (80ml) extra virgin olive oil; 4 tarragon sprigs; 6 preserved vine leaves, patted dry; 2 tablespoons unsalted butter, chopped; 1/3 cup (80ml) olive oil; 3 thick slices woodfired bread, crusts removed, cut into chunks; 1 1/2 tablespoons red wine vinegar; 1/2 cup chopped walnuts, lightly toasted; 1 cup seedless red grapes, halved; 1/4 preserved lemon, rind only, thinly sliced; 2 tablespoons chopped flat-leaf parsley leaves

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Roast chook with grape, walnut and bread salad

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 02, 2015

This simple roast chook is quick and easy making it ideal for weeknight dinners.

1 (about 2kg) free-range and/or organic chicken, cut into 12 portions (you can ask your butcher can do this)
1/2 cup (125ml) chicken stock
2 tablespoons verjuice

Marinade

2 garlic cloves, thinly sliced
1/3 cup (80ml) verjuice
1/3 cup (80ml) extra virgin olive oil
4 tarragon sprigs

Bread salad

6 preserved vine leaves, patted dry
2 tablespoons unsalted butter, chopped
1/3 cup (80ml) olive oil
3 thick slices woodfired bread, crusts removed, cut into chunks
1 1/2 tablespoons red wine vinegar
1/2 cup chopped walnuts, lightly toasted
1 cup seedless red grapes, halved
1/4 preserved lemon, rind only, thinly sliced
2 tablespoons chopped flat-leaf parsley leaves

Method

1.

Combine marinade ingredients with black pepper and place in a sealed container with chicken. Leave in fridge for 2-4 hours, turning once.
2.

Preheat oven to 200°C. Place drumsticks in a baking tray, season and bake for 7-10 minutes. Add remaining chicken, season and bake for 10 minutes or until golden. Warm stock then add to cooked chicken with verjuice. Cover and set aside to rest.
3.

For salad, reduce heat to 180°C. Place vine leaves on a large baking tray, dot with butter and roast for 2 minutes or until crisp. Heat 2 tablespoons oil in a frypan over medium heat, fry bread until golden. Combine remaining oil and vinegar, check for balance. Toss bread, walnuts, grapes, lemon and vine leaves in a bowl. Check for seasoning. Add chook pieces, pan juices and parsley.