We’ve made a double chicken stock here to intensify the flavour. A crisp salad and soft white bread and butter make great accompaniments to this dish.
- 1 chicken (about 1.6kg)
- 1 onion, halved
- 1 head of garlic, halved
- 1 carrot, halved
- 2 tbsp olive oil
- 1 litre (4 cups) chicken stock
- 5 golden shallots, cut into wedges
- 2½ tbsp plain flour
- 8 Brussels sprouts, trimmed, cut into thirds
- 1Heat oven to 190C. Cut legs and breasts from chicken, cut each in half and refrigerate until required. Place chicken carcass, onion, garlic and carrot in an ovenproof frying pan, drizzle with 2 tsp oil and roast until golden (30-40 minutes). Transfer to a saucepan, add stock, bring to the simmer over medium heat and simmer until well flavoured (1 hour). Drain through a fine sieve (discard solids) into a clean saucepan and keep hot.
- 2Meanwhile, fry chicken breasts with half the remaining oil over medium-high heat in the same pan until browned (3-4 minutes), then transfer to a plate. Add remaining oil and chicken legs and fry, turning occasionally, until golden (4-6 minutes). Add shallot, toss to coat in oil, fry for 1-2 minutes, season to taste, then transfer to oven and roast until almost cooked (6 minutes) adding chicken breasts to pan after 2 minutes. Transfer shallot, chicken with a slotted spoon to plate and set aside.
- 3Heat pan over medium heat, add flour and stir with a wooden spoon until flour is toasted (2-3 minutes). Add stock, a ladleful at a time and stirring well until a smooth sauce forms. Add chicken, shallots and Brussels sprouts, stir to combine and simmer until chicken is cooked through and sauce has thickened (7-10 minutes), then serve.
This recipe is from the May 2013 issue of .
Drink Suggestion: Rich, oaky barrel-aged chardonnay. Drink suggestion by Max Allen