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  1. Home
  2. Food

Drunken chicken with kibbled greens

This tender and succulent chicken captures the flavour of wine. - by Fast Ed
  • 11 Dec 2020
Prep: 20 Minutes - Cook: 60 Minutes - Serves 6
Proudly supported by

What do a drunken chicken and choosing between dessert and a cheese plate have in common? They’re the inspiration for two recipes Fast Ed’s creating in New South Wales’ beautiful Southern Highlands region, of course! This elegant and historic corner of the country isn’t just a joy to visit, its cooler climate makes it perfect for farming, so Ed’s making the most of the local produce. For the main course, Ed’s chicken cooked with local wine is tender, succulent and full of flavour.

Ingredients

1.6kg whole chicken

750ml riesling

4 bay leaves

12 peppercorns

1 bunch flat-leaf parsley

1½ tsp arrowroot

2 cups green beans, finely chopped

2 cups kale, finely chopped

2 cups broccoli, finely chopped

8 cloves garlic, minced

6cm piece ginger, grated

¼ cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

Cooked quinoa and lemon slices, to serve

Method

  1. Preheat oven to 220 degrees C fan-forced (240 degrees C conventional). Place chicken in a saucepan just big enough to hold it. Add riesling, bay leaves, peppercorns and parsley stalks, then pour in water to cover. Set over medium heat and bring slowly to simmer. Cook for 45 minutes, until just firm to touch.

  2. Transfer chicken to a roasting pan and bake for 10 minutes, until just browned. Meanwhile, to make gravy, strain cooking liquid into a saucepan and boil rapidly until reduced to 2½ cups. Mix arrowroot with 1 Tbsp water, whisk into sauce and simmer until thickened. 

  3. Put a frying pan over high heat and fry beans, kale, broccoli, garlic and ginger in oil for 4 minutes, until softened. Toss through chopped parsley leaves and season. Carve chicken and serve with quinoa, greens, lemon and gravy. 

What’s in Ed’s Esky?

  • Broccoli leaf, beetroot, cavolo nero and silverbeet from Piccolo Farm 
  • 2019 Riesling from Artemis Wines 
Drunken chicken
Rob Mills

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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