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Mascarpone

Chicken with oregano dressing


"I've never tasted chicken as succulent as the brined bird at Innocent Bystander. Would you ask for the recipe?"
Sandra Pozzebon, Fitzroy North, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

6 boned chicken Marylands, skin on (ask your butcher to remove the bones) 1 tbsp olive oil To serve: oregano, flat-leaf parsley and lemon wedges   Brine ½ head of garlic 50 gm sea salt flakes 25 gm honey Finely grated rind of ½ lemon 1 fresh bay leaf ½ tsp black peppercorns   Lemon-oregano dressing 100 ml olive oil Juice of 1 lemon 1 golden shallot, finely diced 2 garlic cloves, finely chopped 2 tsp salted capers, rinsed, finely chopped 1 tsp flat-leaf parsley, finely chopped 1 tsp dried oregano

Method

  • 01
  • For brine, place ingredients and 2 litres of water in a large saucepan, bring to the boil, then remove from heat and cool completely. Add chicken and refrigerate overnight.
  • 02
  • Preheat oven to 180C. Drain chicken (discard brine) and pat dry with paper towels. Heat oil in a frying pan over medium-high heat and cook chicken in batches until golden brown and crisp all over (6-8 minutes). Transfer to an oven tray lined with baking paper and roast until cooked through (12-15 minutes).
  • 03
  • Meanwhile, for lemon-oregano dressing, whisk ingredients together in a bowl and season to taste. Drizzle dressing over hot chicken, scatter with oregano and flat-leaf parsley and serve with lemon wedges.

Note Start this recipe a day ahead to brine the chicken.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2015

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