Chef Liz Egan brings us crispy chicken complemented with rich Ardmona tomatoes and some classic Greek flavours.
“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.
GREEK-STYLE TOMATO AND LEMON CHICKEN SERVES 4
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.
GROWN IN GOLDEN SOIL
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: facebook.com/ardmona