Gourmet Traveller (Australia)

Tarragon chicken thighs with crisp prosciutto, fennel and cabbage

SERVES 4

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For a variation on this dish, skip the frying step, and wrap the chicken thighs in the prosciutto and throw them straight in the oven.

1 kg (about 8) skinless, boneless chicken thighs

2 tbsp olive oil, plus extra for drizzling

3 garlic cloves, finely grated

1 tbsp finely chopped tarragon

4 thin slices prosciutto

FENNEL AND CABBAGE SALAD

60 ml (¼ cup) extra-virgin olive oil

1 tbsp white wine vinegar

½ garlic clove, finely grated Finely grated rind and juice of ½ lemon

1 tsp finely chopped tarragon

450 gm white cabbage (about ½ cabbage), thinly shaved

1 fennel bulb, thinly shaved

2 small golden shallots, thinly sliced

½ cup (loosely packed) flat-leaf parsley

½ cup (loosely packed) mint

1 Preheat oven to 220°C Combine chicken, olive oil, garlic and tarragon in a large bowl and season.

2 Heat a large ovenproof frying pan over high heat, drizzle chicken with extra olive oil and fry until browned (2-3 minutes each side). Transfer to oven and roast until cooked through (3-5 minutes), then transfer to a plate, cover loosely with foil and rest for 5 minutes.

3 Meanwhile, bake prosciutto on an oven tray lined with baking paper until crisp

(5-7 minutes). Break into pieces.

4 For fennel and cabbage salad, whisk olive oil, vinegar, garlic, lemon rind and juice and tarragon in a bowl.

Add cabbage, fennel, shallot and herbs, toss to combine, season to taste and serve with chicken topped with shards of crisp prosciutto.

It’s hard to beat the classic pairing of chicken and tarragon.

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