Chicken salad with figs, grapes and parme­san

Australian Women’s Weekly NZ - - Contents -

SERVES 4 PREP AND COOK TIME 1 HOUR 20 MIN­UTES (+ COOL­ING TIME)

1.2kg chicken 6 sprigs fresh thyme 1 cup (250ml) white wine 2 ta­ble­spoons lemon juice 2 baby cos let­tuces, quar­tered 1 bunch rocket, trimmed 4 (240g) ripe figs, halved 150g red seed­less grapes, halved 100g piece parme­san, shaved

1 Pre­heat oven to 200°C (180°C fan-forced). 2 Pat chicken dry in­side and out. Sea­son chicken all over with sea salt and freshly ground black pep­per. Put the thyme and wine into a small roast­ing dish; place chicken on thyme. Cover chicken with bak­ing paper and cover dish with foil. Roast for 1 hour; cool. 3 Strain the juices from the roast­ing dish into a jug. 4 When cool enough to han­dle, re­move the meat from the chicken and shred into a bowl. 5 Drain most of the fat from the cook­ing juices; add the lemon juice and sea­son to taste with salt and pep­per. Pour the juices over the chicken meat. 6 Ar­range the cos let­tuce and rocket on a serv­ing plat­ter. Top with the chicken meat, then a layer of figs, grapes and parme­san. Not suit­able to freeze or mi­crowave.

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