Create tender roast chicken every time with this Chicken Baked with Shallots, Tarragon and Smoked Pork Recipe. Ready in under an hour, and the best part is there’s only one dish to wash up.
Chicken Baked with Shallots, Tarragon and Smoked Pork Recipe
Serves 4
Ingredients:
1 tbsp olive oil
4 sprigs tarragon
4 sprigs lemon thyme
2 strips lemon rind
1.8kg free-range chicken, rinsed, patted dry
500g shallots, peeled
200g smoked pork, chopped
100g butter
½ cup white wine
2 cups chicken stock
1 head garlic, cloves separated
½ bunch kale, stalks trimmed, roughly chopped
Method:
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.
