serves / 4 prep / 4 hours 25 min­utes cook / 45 min­utes

Noosa Life and Style - - FOOD -


◆ 2 Va­len­cia or­anges, 1 sliced, 1 juiced ◆ 80ml (1⁄3 cup) ex­tra-vir­gin olive oil ◆ 2 tbsp chopped fresh tar­ragon ◆ 2 gar­lic cloves, finely chopped ◆ 1.7kg chicken pieces, scored ◆ 100g piece pancetta, finely chopped (see note) ◆ 1 small brown onion, finely chopped ◆ 30g (1⁄4 cup) wal­nuts, chopped ◆ 1⁄4 cup chopped fresh con­ti­nen­tal pars­ley ◆ 250g day-old baguette, torn ◆ 375ml (1 1⁄2 cups) salt-re­duced chicken liq­uid stock ◆ 3 eggs, lightly whisked ◆ 20g un­salted but­ter, chopped ◆ 2 tbsp plain flour ◆ 80ml (1⁄3 cup) white wine ◆ 250ml (1 cup) chicken stock ◆ 1 tsp dark soy sauce ◆ Sugar snap peas, to serve ◆ Baby car­rots, steamed, to serve


1. Com­bine or­ange slices, juice, tar­ragon, gar­lic and 3 tbsp oil in a bowl. Add chicken. Toss. Sea­son. Cover. Place in fridge for 4 hours. 2. Pre­heat oven to 200C/180C fan-forced. Grease eight 80ml (1⁄3 cup) ca­pac­ity muf­fin pans. 3. Cook pancetta and onion in re­main­ing oil in a fry­ing pan over medium-high heat for 4 min­utes un­til golden. Add wal­nut. Cook for 1 minute. Add pars­ley. Trans­fer to a bowl. Add bread. 4. Whisk stock and egg in a bowl. Stir into pancetta mix­ture and di­vide among muf­fin holes. Top with but­ter. Trans­fer chicken mix­ture to a roast­ing dish. Roast with muffins for 25 min­utes. Swap shelves. Cook for 20 mins. 5. Trans­fer chicken and muffins to a plate. Pour pan juices into a jug. Skim 2 tbsp of fat from sur­face and re­turn to pan over medium heat. Add flour, stir­ring, for 1 minute. Whisk in wine, stock and re­main­ing juices. Cook, stir­ring, for 5 min­utes un­til thick­ened. Add soy. Driz­zle over chicken. Serve with steamed ve­g­ies. Recipe by Ali­son Adams, Photo Jeremy Simons

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.