SUNDAY STAPLES

Easter is sorted with these delish mains – and they’re all gluten-free!

PROSCIUTTO & ROSEMARY CHICKEN SERVES 4 PREP + COOK 2 HOURS + REFRIGERATE PER SERVE 3693kj COST $$$$$

1.6kg free-range chicken

2 celery sticks, chopped

2 carrots, cut into 2cm pieces

2 leeks, cut into 2cm pieces

2 onions, wedges

1 bulb garlic, halved

2 tbsp olive oil

1 cup white wine

2 tbsp 100% corn cornflour

2 tbsp water

2 cups gluten-free chicken stock

PROSCIUTTO & ROSEMARY STUFFING

40g butter

1 small leek, sliced thinly

2 cloves garlic, crushed

8 slices gluten-free prosciutto, chopped finely

2 cups stale gluten-free breadcrumbs (see tip)

1 tbsp chopped rosemary

1 Preheat oven to hot, 200°C. 2 PROSCIUTTO & ROSEMARY

STUFFING In a medium frying pan, melt butter over high heat. Cook leek, garlic and prosciutto, stirring, 5 mins or until leek is tender. Stir in breadcrumbs, cook 2 mins or until toasted. Remove from heat, stir in rosemary. Cool.

3 Rinse chicken under cold water, pat dry inside and out with paper towel. Fill chicken cavity with stuffing. Tie legs with kitchen string. In a large metal baking dish, place chicken with celery, carrots, leek, onion and garlic. Drizzle oil over chicken and vegetables. Season.

4 Bake 15 mins. Reduce oven to 180°C. Bake for a further 1 ¼ hours or until juices run clear. Transfer chicken to a large plate. Rest for 15 mins.

5 Squeeze garlic from skin over vegetables. Mash vegetables and garlic until smooth in the baking dish. Place dish over medium heat. Add wine, cook, stirring, until combined. Increase heat to high, cook until wine is evaporated.

6 Stir in blended cornflour and water. Gradually stir in stock, cook, stirring until gravy boils and thickens. Strain vegetable mixture over a large jug. Discard vegetable mixture. Reserve gravy.

7 Serve chicken with gravy and roasted vegetables.