Sunday Herald Sun - Body and Soul




2 tbs extra virgin olive oil, plus extra

to drizzle

1.8kg whole chicken, patted dry with

a paper towel

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and tarragon leaves

2 tbs tomato paste

1 cup (250ml) good-quality vegetable


2 x 400g cans crushed tomatoes with basil 500g rigatoni, cooked to packet


11/2 cups (300g) feta, drained, crumbled,

to serve

Preheat oven to 200°C.

Drizzle chicken with extra oil and season liberally all over. Place chicken on a wire rack set over a large roasting pan and roast for 1 hour or until chicken is cooked. Rest for 20 minutes or until cool enough to handle. Shred meat; discard skin and bones.

Meanwhile, to make the sauce, heat oil in a large heavy-based saucepan over high heat. Add the vegetables and herbs, and cook, stirring, for 4-5 minutes until vegetables have softened. Add tomato paste and cook, stirring continuous­ly, for 30 seconds to caramelise. Stir in the stock and tomatoes, and bring to the boil. Reduce heat to medium and simmer for 12-15 minutes, until thickened. Season to taste. Stir in shredded chicken. Divide pasta among bowls and top with chicken ragu. Scatter with feta to serve.

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