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
Method
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.
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.Â
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.Â
What’s in Ed’s Esky?
- Broccoli leaf, beetroot, cavolo nero and silverbeet from Piccolo FarmÂ
- 2019 Riesling from Artemis WinesÂ
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