This recipe uses skin-on chicken, such as thighs, breast or even a whole chicken.
The stuffing is slipped under the skin and will help infuse the chicken with flavour and crisp the skin.
For 4 people you will need:
4 decent sized chicken thighs or equivalent skin- on chicken cuts
50gms of softened butter
50gms of Macadamia Nuts – chopped by hand (not blitzed to a powder)
1 tablespoon of fresh parsley – chopped
1 tablespoon of chopped herbs such as sage, thyme, rosemary – even some peppery rocket or any mixture of all the above
1 tablespoon of Honey
200mls of white wine or chicken stock
Some butter to fry the chicken.
Pre-heat oven to 180c or 160c for a fan assisted oven
Wash and dry the chicken.
Make the stuffing by gently mixing together all the ingredients to form a soft butter.
Slip your fingers under the chicken skin and raise it enough to spread the butter.
Shape and replace the skin (if you can keep part of the skin attached whilst doing this it will retain its shape better when cooked)
Heat some butter in a heavy pan and over a moderate heat place the chicken pieces face down.
Ensure the pan does not get too hot or the honey will burn.
Cook for about 5 minutes or until chicken skin is crisped and golden coloured.
Remove to an oven proof casserole dish.
Turn the heat up under the pan and quickly deglaze with wine or chicken stock.
Pour this around the chicken and place in oven, uncovered for about 45 minutes. Timing obviously depends on the size of your chicken pieces and may take longer.
Serve with cooking juices poured over – a thin sauce flavoured by the sauté of the chicken, the stuffing juices and the wine! If you prefer a thicker sauce – thicken with a little cornflour or arrowroot.
©Ian Haines & the albany farmers market Thursday, 28 October 2010