Roast Chook with FigsKhanh Ong
- 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
- 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.
- 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.
- 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.
- Add wine to deglaze pan then stock and vinegar, once the the liquids are reduced by 1⁄2
- 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.
- 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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