Name: Tarragon chicken thighs with crisp prosciutto, fennel and cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg (about 8) skinless, boneless chicken thighs; 2 tbsp olive oil, plus extra for drizzling; 3 garlic cloves, finely grated; 1 tbsp finely chopped tarragon; 4 thin slices prosciutto; Fennel and cabbage salad; 60 ml (¼ cup) extra-virgin olive oil; 1 tbsp white wine vinegar; ½ garlic clove, finely grated; Finely grated rind and juice of ½ lemon; 1 tsp finely chopped tarragon; 450 gm white cabbage (about ½ cabbage), thinly shaved; 1 fennel bulb, thinly shaved; 2 small golden shallots, thinly sliced; ½ cup (loosely packed) flat-leaf parsley; ½ cup (loosely packed) mint

Tarragon chicken thighs with crisp prosciutto, fennel and cabbage

For a variation on this dish, skip the frying step, and wrap the chicken thighs in the prosciutto and throw them straight in the oven.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 kg (about 8) skinless, boneless chicken thighs

2 tbsp olive oil, plus extra for drizzling

3 garlic cloves, finely grated

1 tbsp finely chopped tarragon

4 thin slices prosciutto

Fennel and cabbage salad

60 ml (¼ cup) extra-virgin olive oil

1 tbsp white wine vinegar

½ garlic clove, finely grated

Finely grated rind and juice of ½ lemon

1 tsp finely chopped tarragon

450 gm white cabbage (about ½ cabbage), thinly shaved

1 fennel bulb, thinly shaved

2 small golden shallots, thinly sliced

½ cup (loosely packed) flat-leaf parsley

½ cup (loosely packed) mint

Method

1.Preheat oven to 220°C Combine chicken, olive oil, garlic and tarragon in a large bowl and season.

2.Heat a large ovenproof frying pan over high heat, drizzle chicken with extra olive oil and fry until browned (2-3 minutes each side). Transfer to oven and roast until cooked through (3-5 minutes), then transfer to a plate, cover loosely with foil and rest for 5 minutes.

3.Meanwhile, bake prosciutto on an oven tray lined with baking paper until crisp (5-7 minutes). Break into pieces.

4.For fennel and cabbage salad, whisk olive oil, vinegar, garlic, lemon rind and juice and tarragon in a bowl. Add cabbage, fennel, shallot and herbs, toss to combine, season to taste and serve with chicken topped with shards of crisp prosciutto.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles