Margaret Fulton's Basque chicken

Margaret Fulton's Basque chicken

Serving size: Serves 4
Cuisine type: Spanish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken
Cooking method: roast
Special options: Egg free, Nut free


INGREDIENTS

1.8kg organic chicken
2 tablespoons extra virgin olive oil
8 whole cloves garlic
3 medium (600g) red capsicums, quartered
12 baby (500g) new potatoes
salt and freshly ground black pepper
2 medium (400g) red tomatoes, skinned, seeded, quartered
¾ cup (180ml) dry white wine or chicken stock
¼ cup chopped fresh flat-leaf parsley

METHOD

Remove chicken legs by cutting through to thigh joints, then cut off the drumsticks. Cutting right through the backbone, remove the back without cutting through the breastbone, then cut away each side of the breast. Cut each half breast into 2 pieces. Trim the joints, removing any excess fat. Keep back and neck for stock or discard.

Preheat oven to moderate (180°C/160°C fan-forced). Pat chicken dry with absorbent paper. Heat half the oil in a heavy-based flameproof baking dish; add chicken pieces and cook until well browned all over.

Add remaining oil to the dish with garlic, capsicum and potatoes; season with salt and pepper. Bake, uncovered, for 30 minutes, turning chicken and vegetables several times. Add tomatoes, bake, uncovered, further 15 minutes or until chicken is cooked through.

Arrange the chicken and vegetables on a platter; cover to keep warm. Add wine to dish, stir over a medium heat and simmer for a few minutes. Season to taste with salt and pepper. Spoon sauce over chicken and sprinkle with parsley.

Not suitable to freeze or microwave.

Photography by Brett Stevens.



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