Vinegar poached chicken

SERVES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES

3 stalks fresh flat-leaf parsley

3 sprigs fresh thyme, plus extra, to serve 2 dried bay leaves

4 (1.4kg) chicken Marylands

1 tablespoon extra virgin olive oil

1 large (180g) carrot, chopped coarsely 1 large (200g) onion, cut into wedges 2 (300g) celery sticks, trimmed, chopped

1½ cups (375ml) white balsamic vinegar ¼ cup (60ml) balsamic vinegar

½ cup (125ml) chicken stock, heated 1 Tie parsley, thyme and bay leaves into a small bundle, using unwaxed kitchen string.

2 Trim any fat from chicken. Cut two slashes in thickest part of the thigh. Season. 3 Heat oil in a large flameproof dish over medium heat. Cook chicken, skin-side down, for 8 minutes or until browned. Transfer to a plate.

4 Add carrot, onion and celery to dish; cook, stirring occasionally, for 5 minutes or until starting to brown. Add herb bundle and both vinegars. Bring to the boil. Reduce heat to low; simmer for 10 minutes or until reduced by half.

5 Place chicken on top of the vegetables. Add the hot stock; cover. Simmer for 45 minutes, or until chicken is just cooked. Stand for 10 minutes. Transfer the chicken and the vegetables to a serving dish. Return the cooking dish to medium heat; bring to the boil. Reduce heat to medium; cook for 5 minutes or until the liquid is reduced by a third. Skim fat from surface. Season to taste.

6 Serve chicken and vegetables drizzled with sauce. Serve with wilted silver beet or rainbow chard leaves, if desired. Not suitable to freeze or microwave.