Chicken salad with figs, grapes and parmesan
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.