serves
4
prep
20 minutes
cook
1:25 hour
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
1:25
hour
difficulty
Mid
level
Ingredients
For the chicken fricassee
40 ml goose or duck fat
1 x 2 kg whole chicken, cut into 12 pieces
4 pinches sea salt
2 pinches freshly ground black pepper
30 g unsalted butter
1 large onion, cut into 8 pieces through root
12 garlic cloves, peeled
160 g ripe tomatoes, finely chopped
4 tarragon sprigs
150 ml red wine vinegar, heated, reduced by half
150 ml dry white wine, heated, reduced by one-third
250 ml water or white chicken stock
For the caramelised garlic
60 ml extra virgin olive oil
180 g garlic cloves, blanched for 2 minutes, refreshed, peeled
50 ml warm water
60 ml eight-year-old balsamic vinegar
4 pinches salt
2 pinches crushed black pepper
For the green beans
100 ml water
30 g unsalted butter
2 pinches sea salt
1 pinch freshly ground black pepper
250 g green beans, trimmed
chopped parsley, to serve
Instructions
Preheat oven to 120°C. Heat the goose fat in a large ovenproof sauté pan over a medium heat. Cook the chicken pieces for 5 minutes each side, until golden brown. Season with sea salt and black pepper. Transfer the breast pieces to a plate and set aside.
Heat the butter in a separate saucepan over a medium heat. Cook the onion and garlic for 7 minutes, until lightly golden. Add the tomato and cook for 3 minutes, until broken down. Add the tarragon, vinegar, white wine and water or stock and bring to a simmer.
Pour mixture into sauté pan with chicken and season to taste. Cover with a lid and cook in the oven for 50 minutes. Add the chicken breast and cook for a further 10 minutes.
To make the caramelised garlic, heat the oil in a 15cm sauté pan over a medium heat. Cook the garlic, turning frequently, for 5 minutes, until golden brown all over. Add the water, vinegar, salt and pepper and simmer for 5 minutes, until liquid is reduced to a thick caramel. Strain off excess oil and refrigerate caramelised garlic until needed.
To make the green beans, combine the water, butter, salt and pepper in a large saucepan. Bring to the boil. Add the beans and cover with a tight-fitting lid. Cook for 2–3 minutes, until tender. Season to taste.
Place the chicken and beans on a large serving platter or four serving plates. Scatter over parsley and caramelised garlic. Serve with sauce.
Chef’s notes
1 x 2.2kg chicken = 1.3kg prepped meat
1 portion = 1 drumstick or thigh + 1 breast piece + 1 wing piece = 300g raw weight
1 x 1.6kg chicken = 800g prepped meat
1 portion = 1 drumstick or thigh + 1 breast piece + 1 wing piece = 200g raw weight
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
