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Chef Liz Egan brings us crispy chicken com­ple­mented with rich Ard­mona toma­toes and some clas­sic Greek flavours.

delicious - - CATCH OF THE DAY. -

“THIS DISH HITS the taste­buds with olives and feta, bal­anced by sweet toma­toes and del­i­cate touches such as fen­nel seeds, dill and lemon,” ex­plains chef Liz Egan. For ex­tra flavour and depth, she used Ard­mona Rich & Thick Clas­sic – a per­fect com­bi­na­tion of vine-ripened, Goul­burn Val­ley-grown toma­toes and tomato paste.


3 de­siree pota­toes, cut into 3cm pieces 2 tbs ex­tra vir­gin olive oil 4 (11/ 2kg) chicken Mary­lands 2 gar­lic cloves, chopped 2 leeks (white part only), finely sliced 1 tbs fen­nel seeds 1/ 2 bunch dill, leaves picked, stalks finely chopped 1 cup (250ml) chicken stock Zest and juice of 2 le­mons 2 x 410g cans Ard­mona Rich & Thick

Clas­sic toma­toes 100g Kala­mata olives, pit­ted Crum­bled Greek feta to gar­nish and

mixed salad leaves, to serve

To par­boil pota­toes, place pota­toes in a saucepan of cold wa­ter and bring to the boil over high heat. Re­move from heat, drain and set aside to cool slightly. Pre­heat oven to 200°C. Heat oil in a large, flame­proof heavy­based casse­role over medium-high heat. Add chicken and cook, turn­ing half­way, for 12 min­utes or un­til golden. Re­move chicken from casse­role and set aside.

In the same casse­role, add gar­lic, leeks, fen­nel seeds, dill stalks and half the leaves, and cook, stir­ring fre­quently, for 5 min­utes. Add stock, lemon juice and toma­toes, and cook, stir­ring to com­bine, for 2 min­utes or un­til gen­tly sim­mer­ing. Add olives and pota­toes, and stir to coat. Re­turn chicken to the pan, skin-side up, sea­son and roast for 45 min­utes or un­til pota­toes are ten­der and chicken is cooked through.

Sprin­kle with lemon zest and re­main­ing dill. Scat­ter over feta and serve with salad.


Ard­mona’s vine-ripened toma­toes range in­cludes: Diced, Crushed, Whole Peeled and its Rich & Thick varieties: Clas­sic, Mixed Herbs, Basil and Gar­lic, and Onion and Gar­lic. For more recipes, visit:­mona

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