Roast Chook with Figs

Khanh Ong

Ingredients:

  • 1 tbsp EVOO
  • 2 chicken marylands
  • 6 sprigs of thyme
  • 1 tsp garlic powder salt to season
  • 50g piece of chopped pancetta
  • 1 red onion cut into wedges
  • 50g dried figs
  • 3 figs halved
  • 1 tsp brown sugar
  • 1⁄4 cup white wine
  • 1⁄4 cup of chicken stock
  • 2 tsp red wine vinegar
  • 50g goats cheese

Method:

  1. Heat oil in a tray fit for the oven over high heat, coat the chicken with 2 sprigs of thyme, garlic powder and salt then brown for 3 minutes each side or until golden. transfer to plate.
  2. Add pancetta, red onion and dried figs to the tray and cook on medium for 5 minutes or until pancetta is crisp, remove to plate.
  3. Sprinkle the cut side of the figs with sugar and place cut side down on a pan and cook for about 30 seconds until the sugar caramelises. transfer to plate.
  4. Add wine to deglaze pan then stock and vinegar, once the the liquids are reduced by 1⁄2
  5. Return to a tray the chicken, pancetta, onions, dried figs, caramelised figs and a sprinkle of thyme over and place in an oven for 30-35 minutes at 180C.
  6. Serve with thyme and fresh goats cheese.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc and Tomich, Gruner Veltliner.

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