Chicken Entertaining

Slow-cooked chicken and radicchio salad with sour apple dressing

Name: Slow-cooked chicken and radicchio salad with sour apple dressing recipe
Yield: 4
Ingredients: 100ml extra virgin olive oil, plus 2 tbs extra; 1 onion, finely chopped; 1 bulb baby fennel, finely chopped; 2 garlic cloves, crushed; 2 thyme sprigs; 4.00 bay leaves; 1/3 cup (80ml) dry rosé; 2 cups (500ml) good-quality chicken or vegetable stock; 200g dried flageolet beans, soaked in cold water overnight (from specialty grocers, substitute dried cannellini beans); 4 chicken marylands; 2 tbs hot smoked paprika; 2 tbs sweet paprika; 250g duck fat; 300ml sunflower oil; 25g anchovies, drained, finely chopped; 1 tsp cumin seeds, toasted; 1/4 cup firmly packed oregano leaves; 2 tbs thyme leaves; 2 garlic bulbs, cloves peeled; 1/2 cup (125ml) white wine vinegar; 1/4 cup (60ml) freshly squeezed Granny Smith apple juice; 2 tbs lemon juice; 1 tsp caster sugar; 2 tbs apple cider vinegar; 1/3 cup (80ml) extra virgin olive oil; 1 small radicchio, trimmed, outside leaves removed (discarded), leaves separated

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by delicious. team

delicious. team

Apr 01, 2021

Hospitality power couple Martin Benn and Vicki Wild share their recipe for a show-stopping slow-cooked chicken.

100ml extra virgin olive oil, plus 2 tbs extra
1 onion, finely chopped
1 bulb baby fennel, finely chopped
2 garlic cloves, crushed
2 thyme sprigs
2 bay leaves
1/3 cup (80ml) dry rosé
2 cups (500ml) good-quality chicken or vegetable stock
200g dried flageolet beans, soaked in cold water overnight (from specialty grocers, substitute dried cannellini beans)
4 chicken marylands
2 tbs hot smoked paprika
2 tbs sweet paprika
250g duck fat
300ml sunflower oil
25g Ortiz anchovies, drained, finely chopped

Chicken marinade

2 bay leaves
1 tsp cumin seeds, toasted
1/4 cup firmly packed oregano leaves
2 tbs thyme leaves
2 garlic bulbs, cloves peeled
1/2 cup (125ml) white wine vinegar

Radicchio salad with sour apple dressing

1/4 cup (60ml) freshly squeezed Granny Smith apple juice
2 tbs lemon juice
1 tsp caster sugar
2 tbs apple cider vinegar
1/3 cup (80ml) extra virgin olive oil
1 small radicchio, trimmed, outside leaves removed (discarded), leaves separated

Method

1.

Heat the olive oil in a heavy-based saucepan over high heat. Add the onion, fennel, garlic, thyme and bay leaves and cook for 4-5 minutes until softened. Add the wine and cook until wine has completely reduced. Add the stock and drained beans. Bring to the simmer and season. Reduce heat to medium-low and simmer gently for 2 hours or until the beans are tender and buttery in texture. Set aside.
2.

Meanwhile, for the chicken marinade, place bay leaves, cumin seeds, oregano, thyme, garlic and white wine vinegar in a food processor and pulse until combined. Season and transfer to a large bowl and set aside.
3.

Season chicken marylands liberally all over. Heat extra 2 tbs olive oil in a large frypan and sear, turning frequently, for 8-10 minutes until browned all over. Remove and allow to cool slightly.
4.

Combine the hot smoked paprika and the sweet paprika in a large bowl and liberally coat the chicken in the mixture. Transfer chicken to the garlic marinade and turn to completely coat. Place in the refrigerator and chill for 2 hours to marinate.
5.

Meanwhile, preheat oven to 140°C. Place the duck fat and sunflower oil in a deep roasting pan. Remove the chicken from the refrigerator and place in the roasting pan and immerse in the duck fat mixture completely. Place into the oven and cook for 2 hours or until the chicken is cooked and tender. Keep warm.
6.

To make the sour apple dressing for the salad, place the apple juice, lemon juice, sugar and apple cider vinegar in a bowl. Season to taste and whisk until combined and the sugar and salt have dissolved.
7.

Gradually add the oil and whisk until emulsified. Set aside until ready to serve. Remove chicken from the pan and drain, reserving the cooking fat.
8.

Place a medium, deep, non-stick frypan over medium-high heat and add 1/4 cup (60ml) of the reserved fat. Add the anchovy and cook, stirring frequently, for 3-4 minutes until anchovy breaks down.
9.

Place a separate large non-stick frypan over high heat with another 1/4 cup (60ml) of reserved cooking fat. Add the cooked beans and cook, stirring, for 3-4 minutes to warm through. Spoon the beans into a serving dish and place chicken on top. Drizzle over anchovy oil. Toss radicchio with sour apple dressing and serve alongside the slow-cooked chicken and beans.