Entertaining

Roasted chicken in tomato and tarragon ragu

Name: Roasted chicken in tomato and tarragon ragu recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil, plus extra to drizzle; 1.8kg whole chicken, patted dry with a paper towel; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 2 tbs each finely chopped basil & tarragon leaves; 2 tbs tomato paste; 1 cup (250ml) Massel Vegetable Liquid Stock; 2 x 400g cans crushed tomatoes with basil; 500g rigatoni pasta, cooked to packet instructions; 1 1/2 cups (300g) feta, drained, crumbled, to serve

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by Dominic Smith

Apr 09, 2021

Roasting the chicken creates next-level flavour that's made for this tomato and tarragon sauce. Perfect as an easy weeknight dinner option, this warming and juicy pasta is sure to be a household favourite.

2 tbs extra virgin olive oil, plus extra to drizzle
1.8kg whole chicken, patted dry with a paper towel
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbs each finely chopped basil & tarragon leaves
2 tbs tomato paste
1 cup (250ml) Massel Vegetable Liquid Stock
2 x 400g cans crushed tomatoes with basil
500g rigatoni pasta, cooked to packet instructions
1 1/2 cups (300g) feta, drained, crumbled, to serve

Method

1.

Preheat oven to 200°C. Drizzle chicken with extra oil and season liberally all over. Place chicken on a wire rack set over a large roasting pan and roast for 1 hour or until chicken is cooked. Rest for 20 minutes or until cool enough to handle. Shred meat and discard skin and bones.
2.

Meanwhile, to make the sauce, heat oil in a large heavy-based saucepan over high heat. Add the vegetables and herbs and cook, stirring, for 4-5 minutes until vegetables have softened. Add tomato paste and cook, stirring continuously, for 30 seconds to caramelise. Stir in the stock and tomatoes and bring to the boil. Reduce heat to medium and simmer for 12-15 minutes until thickened. Season to taste. Stir in shredded chicken. Divide pasta among bowls and top with chicken ragu. Scatter with feta to serve.

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