Ingredients
Zest of 1 lemon
920g chicken marylands jointed
60ml Extra Virgin Olive Oil for frying
1 red onion peeled and roughly chopped
30ml sea salt
To taste freshly cracked black pepper
400g kipfler potato halved
30ml Aged Red Wine Vinegar
50g Quince Paste chopped into 1 cm cubes
1 tbspn lemon thyme chopped
2 bay leaves
1 tspn fresh rosemary chopped
½ stick cinnamon
60ml Verjuice
125ml Chicken Stock
Zest of 1 lemon
920g chicken marylands jointed
60ml Extra Virgin Olive Oil for frying
1 red onion peeled and roughly chopped
30ml sea salt
To taste freshly cracked black pepper
400g kipfler potato halved
30ml Aged Red Wine Vinegar
50g Quince Paste chopped into 1 cm cubes
1 tbspn lemon thyme chopped
2 bay leaves
1 tspn fresh rosemary chopped
½ stick cinnamon
60ml Verjuice
125ml Chicken Stock
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Methods
1
Preheat oven to 180°C.
2
Peel the lemon with a vegetable peeler and cut it into thin strips.
3
To prepare the chicken, simply cut through the thigh and drumstick bone to give two separate pieces.
4
Place a medium non stick frying pan over medium-high heat, add one tablespoon of Olive Oil and fry off the red onion when translucent, remove from heat and set aside.
5
Bring a separate pan to high heat, add two tablespoons of Olive Oil, and season marylands with sea salt and black pepper and seal on all sides.
6
Then lay the onions, potatoes and marylands in an ovenproof dish; add the vinegar into the dish along with quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon.
7
Pour Verjuice and stock over the chicken.
8
Put in oven and cook for about 30 to 40 minutes, basting occasionally.
9
Remove from oven and leave to rest for 10-15 minutes. If juices are runny pour into a saucepan and reduce. Serve.
1
Preheat oven to 180°C.
2
Peel the lemon with a vegetable peeler and cut it into thin strips.
3
To prepare the chicken, simply cut through the thigh and drumstick bone to give two separate pieces.
4
Place a medium non stick frying pan over medium-high heat, add one tablespoon of Olive Oil and fry off the red onion when translucent, remove from heat and set aside.
5
Bring a separate pan to high heat, add two tablespoons of Olive Oil, and season marylands with sea salt and black pepper and seal on all sides.
6
Then lay the onions, potatoes and marylands in an ovenproof dish; add the vinegar into the dish along with quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon.
7
Pour Verjuice and stock over the chicken.
8
Put in oven and cook for about 30 to 40 minutes, basting occasionally.
9
Remove from oven and leave to rest for 10-15 minutes. If juices are runny pour into a saucepan and reduce. Serve.
