ROASTED CHICKEN IN TOMATO AND TARRAGON RAGU

SERVES 4-6

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

stock

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

instructions

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.