Chorizo and oregano rolled chicken

AT A GLANCE

  • Serves 4 people

  • 400 gm kipfler potatoes, scrubbed and halved lengthways
  • 3 Spanish onions
  • 1 head of garlic, cloves separated
  • 100 ml olive oil
  • 1 dried chorizo, skin removed, finely chopped
  • 100 gm coarse fresh breadcrumbs
  • 2 tbsp coarsely chopped oregano
  • 1 lemon, finely grated rind and juice only
  • 1 egg
  • 1 boned chicken
  • 2 tbsp sherry vinegar
  • 125 ml (½ cup) chicken stock
01   Preheat oven to 200C. Cook potatoes in a large saucepan of boiling salted water until par-cooked (7-8 minutes). Drain and set aside.
02   Meanwhile, finely chop 1 onion and 1 garlic clove. Heat 2 tbsp oil in a small saucepan over medium heat. Add chopped onion and garlic and cook until soft (4-5 minutes). Transfer to a bowl, add chorizo, breadcrumbs, oregano, lemon rind and egg, season generously to taste and, using your hands, combine well.
03   Place boned chicken, skin-side down and with shortest side facing you, on a clean work surface. Spread over chorizo mixture, then roll away from you into a tight sausage shape. Secure at intervals with kitchen string, season to taste and set aside.
04   Cut remaining onions into wedges and combine with reserved potatoes, remaining garlic cloves, vinegar and 2 tbsp olive oil in a small roasting pan. Pour over lemon juice and stock and season to taste. Place chicken on top, drizzle with remaining oil and roast until golden (40-45 minutes). Serve rolled chicken thickly sliced with pan vegetables and juices.

Topics:

MODERN AUSTRALIAN, GARLIC, ONIONS, MASTERCLASS, CHICKEN, OREGANO, WINTER, POTATOES, CHORIZO, MAIN, LEMONS

Recipe:

EMMA KNOWLES

Photography:

ANSON SMART

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2008

Aug 2008

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