Baked chicken with chicory and verjuice
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Health conscious Heart friendly
- 20 minutes
- 50 minutes
- Hazendal Wooded Chenin Blanc 2007
Ingredients
- 8 portions free-range chicken (about 1kg)
- olive oil, for frying
- sea salt and freshly ground black pepper, to taste
- 4-5 slim leeks, thinly sliced
- 3-4 heads chicory, rinsed and roughly sliced
- 1 cup verjuice
- chopped, for sprinkling
- steamed or sautéed potatoes, for serving (optional)
Cooking Instructions
Preheat the oven to 190°C.
Wash the chicken pieces then pat dry. Heat the olive oil in a pan and brown the chicken pieces, then remove with tongs and season.
In the same pan, gently cook the leek until very soft – if necessary, add a little more oil.
Transfer to a fairly deep, oiled baking dish. Scatter over the chopped chicory and lightly season. Arrange the chicken pieces on top.
Deglaze the cooking pan with the verjuice, stirring until it starts to simmer, then pour over the chicken dish. Bake for 40 minutes, basting occasionally, or until the chicken is nicely coloured and tender.
Sprinkle with the herbs and serve with steamed or sautéed potatoes, if using.
Cook’s tips: Use thinly sliced onion instead of leek, and organic chicken stock instead of verjuice – but add a good squeeze of lemon juice.
Per serving: 2827.9 kJ, 48.2 g protein, 45.6 g fat, 17.4 g carbs
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