“These carrots are wonderful served alongside succulent chicken. We don’t peel the carrots because they are organic heirloom and we find the skin to be flavourful and sweet,” says McConnell.
- 1 bunch each red heirloom carrots and golf ball carrots, trimmed, scrubbed
- 500 ml (2 cups) chicken stock
- 125 ml good-quality Sauternes
- 70 gm butter, coarsely chopped
- 2 thyme sprigs
- Juice of ½ lemon
- 80 ml (1/3 cup) olive oil
- 2 corn-fed boneless chicken thighs, skin on
- 1 bunch salsify (see note)
- ½ cup chickweed leaves and shoots (see note)
- 1Place red and golf ball carrots in separate frying pans so they fit snugly in single layers. To each pan add half the stock, half the Sauternes, 15gm butter and a thyme sprig. Cover closely with a round of baking paper, bring to the simmer over medium heat and cook until carrots are half-cooked (10-15 minutes for red carrots; 20-25 minutes for golf ball carrots). Cool to room temperature, remove carrots with a slotted spoon and set aside. Combine cooking liquids and simmer over medium-high heat until syrupy (15-20 minutes). Add half the lemon juice, season to taste, set aside and keep warm.
- 2Preheat oven to 220C. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Season chicken skin to taste with sea salt, place chicken skin-side down in pan, cover each piece with a small piece of baking paper and weight with a saucepan. Cook until skin is golden and crisp and chicken is cooked through (8-10 minutes; turn three-quarters of the way through cooking time). Remove from pan, thickly slice and keep warm.
- 3Spread carrots in a baking tray. Heat 1 tbsp olive oil and 20gm butter in a small saucepan, pour over carrots and season to taste. Roast, stirring occasionally, until browned (5 minutes). Keep warm.
- 4Blanch salsify until just tender (2-3 minutes; see cook’s notes p234), drain and pat dry. Heat 1 tbsp olive oil in a frying pan over medium-high heat, add salsify, stir occasionally until browned (1-2 minutes) and season to taste. Melt remaining butter in a saucepan, pour it over the carrots and season to taste with salt. Divide carrots, salsify and chicken among serving plates and drizzle with carrot cooking liquid. Toss chickweed in a bowl with remaining oil and lemon juice, scatter over plates and serve.
Salsify and chickweed are available from select greengrocers. If you can’t find chickweed, substitute young sorrel leaves.
This recipe is from the September 2012 issue of
Drink Suggestion: 2011 The Wanderer Pinot Noir, Yarra Valley, Vic. Drink suggestion by Campbell Burton