FREE-RANGE CHICKEN WITH FEN­NEL, ROSE­MARY AND RADISH

SERVES: 4

The Gympie Times - - TASTE - Alas­tair McLeod is chef-owner of Al’Freshco Cater­ing, al­freshco.com.au

IN­GRE­DI­ENTS

1.6kg chicken, cut into eight pieces

3tbs fen­nel seeds, lightly crushed

1tbs black pep­per­corns, lightly crushed

2tbs sea salt flakes

8 cloves gar­lic, skin on 1tsp chilli flakes

60ml olive oil

8 sprigs rose­mary

400g tin crushed toma­toes 1 glass white wine

250g radishes, cleaned and halved

20ml red wine vine­gar

METHOD

Com­bine chicken pieces with fen­nel, pep­per­corns, salt, gar­lic, chilli flakes, and half the olive oil then mas­sage into the chicken pieces. Re­frig­er­ate overnight to al­low the flavours to in­fuse. Pre­heat oven to 220C. Place chicken pieces skin-side up in a bak­ing dish. Scat­ter over rose­mary, toma­toes and wine. Roast for 50 to 60 mins or un­til the chicken is golden and cooked through. After 25 mins have passed, toss radish pieces in re­main­ing olive oil and nes­tle among chicken. When chicken is cooked, re­move from the oven, driz­zle with vine­gar and al­low to rest for 5 mins. Serve in the roast­ing dish with pan juices spooned over.

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