- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- ½ chicken, deboned, wing-on (see Note)
- Sea salt flakes
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 120 g butter
- About 350 g chicken stock
- 1 lemon, juiced
- 20 g sumac
- 20 g lilliput capers (or baby capers)
- 1 bunch tarragon, finely chopped
For the tomato salad
- 2 large ox heart tomatoes
- 15 g sea salt flakes
- 1 garlic clove, minced
- 10 g freshly toasted ground cumin
- 100 g extra virgin olive oil
- 1 lemon, finely zest and juiced
Resting time: 5 minutes
Instructions
- Preheat oven to 180˚°C (fan-forced). Heat a large (ovenproof) frying pan. Season the chicken well on both sides with sea salt flakes, then place skin-side down in the pan. Place a weight on top of the chicken and cook over low heat, keeping a close eye on the chicken.
- While the chicken skin renders, prepare the tomato salad. Cut the tomatoes into 1 cm thick slices. Lay them flat in a single layer over 1-2 baking trays. Sprinkle with the sea salt flakes, then sprinkle over the garlic and cumin. Allow to macerate while you continue to cook the chicken.
- Once the chicken skin is golden-brown, transfer the pan to the oven and cook the chicken until done. Once the chicken is cooked through, remove from the oven and transfer to a plate. Allow the chicken to rest, skin-side up.
- Return the pan to the heat, then add the onion and garlic. Cook, stirring, until the onions have lightly caramelised. Add the butter to the pan and half the chicken stock to the pan. Cook, adding more stock, until the butter has melted and the stock reaches your desired saucy texture. Season the pan with lemon juice and sumac, then stir through the capers and tarragon.
- Slice the chicken and transfer to a large serving plate. Pour over the pan sauce. Transfer the tomatoes to a second serving plate and drizzle with olive oil, lemon zest and juice. Serve the tomato salad with the chicken.
Note
Heritage chickens (e.g. Sommerled or similar) are available from good butchers. Ask your butcher to prepare; debone with wing on.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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