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Roast chicken, bread salad, braised lettuce and peas
You’ll need to begin this the day before.
‘‘My friends and I were impressed by Andrew McConnell’s food at Three, One, Two in Carlton – especially the delicious roast chicken with braised lettuce and peas. I’d love to try the recipe at home.”
Kara Boughton, Kingston, ACT
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Roast chicken, bread salad, braised lettuce and peas
Serves
4
| Roast chicken |
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30 gm
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sea salt
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2
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allspice berries
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2
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fresh bay leaves
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1 clove
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garlic
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1 piece
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lemon rind, removed with a peeler
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1
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star anise
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¼ tsp
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coriander seeds
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1 pinch
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ground nutmeg
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4
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small chicken marylands, thigh-bones removed (see note)
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20 gm
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butter
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4
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small chicken breasts on bone (see note)
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| Bread salad |
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300 gm
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day-old sourdough bread, crusts removed and torn into 1.5cm pieces
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200 ml
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extra-virgin olive oil
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2 tbsp
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white wine vinegar
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4
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golden shallots, thinly sliced
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6 cloves
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garlic, finely chopped
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20 gm (1 tbsp)
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finely chopped jamon or prosciutto
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2 tbsp
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pine nuts, roasted
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2 tbsp
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currants, soaked for 10 minutes in warm water
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½ tsp
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porcini powder (see note)
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100 ml
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hot chicken stock
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| Braised peas and lettuce |
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1 tbsp
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olive oil
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4
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golden shallots, finely chopped
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2 tbsp
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finely chopped kaiserfleisch or bacon
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1 clove
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garlic, finely chopped
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2 tbsp
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butter
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250 ml (1 cup)
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chicken stock
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1
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baby cos lettuce, cut lengthways into eighths
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250 gm (1½ cups)
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podded peas (600gm unpodded)
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1
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Combine all ingredients except chicken and butter in a saucepan with 350ml water over medium heat, and cook, stirring, until salt has dissolved, bring to the boil and cool. Add chicken marylands to brine and refrigerate for 6 hours, then remove marylands from brine, rinse well and pat dry with absorbent paper.
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2
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Preheat oven to 190C and place a roasting pan in oven for 10 minutes or until hot. Heat a frying pan on high heat, season chicken with sea salt and freshly ground white pepper, place chicken marylands and breasts skin-side down in frying pan, add butter and cook chicken for 10 minutes, turning, until brown all over. Place marylands in hot roasting pan and cook for 10 minutes, add breasts and roast or another 15 minutes or until chicken is cooked through. Rest for 5 minutes. Using a sharp knife, remove bone from chicken breasts.
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3
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Meanwhile, for bread salad, scatter bread on an oven tray, drizzle with 50ml olive oil and bake for 20 minutes or until golden. Drizzle with another 50ml olive oil and vinegar. Meanwhile, heat 100ml of olive oil in a frying pan over medium heat, add shallots, garlic and jamon and cook for 5 minutes or until onions are soft, add bread, pine nuts, currants and porcini powder and cook for 2 minutes, add stock, stir to combine and season to taste. Keep warm.
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4
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For braised lettuce and peas, heat olive oil in a frying pan over low heat, add shallots and bacon, cook for 20 minutes or until onions are soft, add garlic and cook for 3 minutes or until soft. Add butter and cook for 1 minute or until starting to foam, add stock and cook for 5 minutes or until reduced by one third. Add lettuce and cook until wilted, then add peas and cook for 5 minutes or until tender. Season to taste.
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5
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To serve, divide bread salad and braised lettuce and peas between plates, top each with a maryland and a breast and serve immediately.
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Note Ask your butcher to prepare the chicken marylands. If breasts on bone are unavailable, use breast fillets, skin on. Porcini powder is available from The Essential Ingredient and select specialty food stores.
RECIPE Andrew McConnell, Three, One, Two restaurant (edited by Adelaide Lucas)
PHOTOGRAPHY Chris Chen
STYLING Michele Finato
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