CHICKEN WITH SAGE & ROAST GRAPES
SERVES 4-6 PREP 20 MINS COOK 1 HOUR 5 MINS PER SERVE 3656kj COST $$$
50g butter, softened 2 tsp chopped sage, plus extra leaves to serve 1.6kg whole chicken, butterflied (see tips, right) 1kg red grapes ¼ cup verjuice 1 tbsp extra-virgin olive oil 1 tbsp thyme leaves
LEMON & GARLIC MASH 500g potatoes, peeled, chopped 2 tsp olive oil 2 garlic cloves, crushed grated zest, juice 1 lemon 2 x 400g cans cannellini beans, drained, rinsed ¾ cup chicken stock ⅓ cup grated parmesan ¼ cup thickened cream 1 Preheat oven to moderate, 180°C. Lightly grease and line a large oven tray with baking paper. 2 In a bowl, combine butter and sage. Season to taste. Carefully separate chicken skin from breast, starting at tail end. Gently push spoonfuls of butter mixture under skin, using your hand to smooth across the breasts and legs. 3 Place chicken in a roasting dish. Arrange grapes around chicken. Drizzle grapes with verjuice and oil. Season and scatter with thyme. Bake 35-40 minutes until grapes are tender. Remove grapes from tray to a plate, loosely covered with foil. 4 Increase oven to very hot, 220°C. Roast chicken 15-20 minutes until skin is golden. Set chicken aside to rest, loosely covered with foil. 5 Transfer pan juices to a small saucepan. Skim fat from surface, then bring to boil on high. Boil 8-10 minutes until reduced.
6 LEMON & GARLIC MASH Meanwhile, in a saucepan of boiling salted water, cook potatoes 12-15 minutes until tender. Drain. In a medium frying pan, heat oil on medium. Saute garlic and zest 2 minutes. Add beans, potatoes and stock and bring to the boil. Cook, mashing and stirring, 8-10 minutes until mostly smooth. Stir parmesan, lemon juice and cream through. Season to taste. 7 Serve chicken scattered with sage leaves and accompanied with mash, grapes and a drizzle of pan juices.