1 tbsp olive oil
4 sprigs tarragon
4 sprigs lemon thyme
2 strips lemon rind
1.8kg free-range chicken, rinsed,
500g shallots, peeled
200g smoked pork, chopped
½ cup white wine
2 cups chicken stock
1 head garlic, cloves separated
½ bunch kale, stalks trimmed, roughly chopped
Preheat oven to 180°C.
Heat oil in a large ovenproof, flameproof, lidded casserole dish over medium heat. Place 1 sprig each of the tarragon and lemon thyme and 1 strip of lemon rind in chicken cavity. Season chicken.
Add chicken to casserole dish; cook, turning, 10 minutes or until browned. Transfer chicken to a plate. Add shallots, smoked pork and half the butter to dish. Cook, stirring, 10 minutes, until lightly browned. Add wine; simmer 2 minutes. Add stock, unpeeled garlic and chicken.
Top with remaining herbs, lemon rind and butter. Bring to the boil, cover pan and transfer to oven. Bake 45 minutes. Uncover and bake a further 15 minutes or until browned and tender. Transfer chicken to a plate to rest; cover with foil.
Pour off 2 cups of liquid into a small saucepan. Boil rapidly, 10 minutes or until reduced by half. Add kale to the casserole dish with shallots. Cover and simmer 5 minutes or until tender.
Serve chicken with kale, shallots, garlic and reduced sauce. Serve with crusty bread.
TIP: Leftover chicken can be used to make Chicken, Pumpkin & Bok Choy Noodle Salad. Click here for the recipe.