Chicken Money Bag, Bitter Green Salad, Preserved Lemon and Tomato Chutney
Step 1: Preheat oven to 200C fan-forced.
Step 2: Place a frying pan over medium-high heat, add butter and heat until it has turned nutty brown.
Step 3: Add Extra Virgin Olive Oil, then add eschalots and mushrooms and cook for 5 minutes, stirring often. Add thyme, toss to combine, and season with salt.
Step 4: Deglaze pan with one tablespoon of the Verjuice, and cook until it is sticky and reduced.
Step 5: Remove pan from heat and place mushroom mixture into a large bowl to cool.
Step 6: Skin chicken and place in a bowl.
Step 7: Remove chicken marylands, roughly chop leg and thigh meat, then pulse in a food processor to a coarse paste. Add chicken fat and pulse to combine.
Step 8: Remove breasts and cut into two centimeters dice.
Step 9: Finely chop mushroom mixture, then add bitter orange and preserved lemon rind, and tarragon to cooled mushroom mixture and mix until well combined. Add chicken leg mixture, diced chicken breast, sea salt flakes and egg to the bowl and slap the mixture against the side of the bowl until combined.
Step 10: Cut chicken skin into three even triangular shaped pieces, spread skin over ten centimetres tart tins and place a bay leaf in the centre of each piece, then add chicken mixture.
Step 11: Bring each end of the skin together to create a pouch, then place in the fridge for ten minutes to allow the skin to set.
Step 12: Invert tins onto a baking tray and carefully lift tins to remove. The skin should remain neatly tucked underneath, holding the parcel together as it cooks.
Step 13: Place baking tray into oven, and cook for 25-30 minutes or until the core internal temperature has reached 62C, using a meat probe thermometer.
Step 14: Remove from oven and drizzle one tablespoon of the Verjuice over each parcel. Allow to rest for fifteen minutes; the internal temperature should reach 65C.
This recipe will match beautifully with Maggie's Preserved Lemon and Currant Chutney, or see below for chutney recipe used on the show.
Step 15: For the chutney, heat Extra Virgin Olive Oil in a saucepan over medium heat. Add onion and cook for five minutes until softened and translucent. Add garlic and rosemary, and cook for two minutes.
Step 16: Deglaze pan with Verjuice, then add remaining ingredients.
Step 17: Bring to the boil, then reduce to a rapid simmer and cook until the mixture is reduced to about two cups and a chutney-like consistency. Remove from heat, and place into a bowl to cool. Season to taste with salt.
Step 18: For the dressing, whisk ingredients in a mixing bowl, and season to taste with sea salt and freshly ground black pepper. Set aside.
Step 19: For the salad, wash leaves and place in a large bowl. Lightly dress salad at the table.
Step 20: Serve chicken parcels with bitter green salad and chutney.
Step 21: Note: There will be some mixture remaining, you can freeze this and cook at a later date.
50g unsalted butter plus extra for greasing
28ml 2 tbspn Extra Virgin Olive Oil
3 eschalots finely chopped
225g portobello mushrooms sliced
1 tbspn lemon thyme chopped
80ml 1/3 cup Verjuice
1.8kg free range chicken
100g chicken fat finely chopped
45g 1 tbspn Bitter Oranges in Spiced Verjuice Syrup rind only
1 1/2 tbspn preserved lemon rind chopped
1 1/4 tbspn french tarragon chopped
15g sea salt flakes
Preserved Lemon and Tomato Chutney
11ml 1 1/2 tbspn Extra Virgin Olive Oil
1 onion diced
2 garlic cloves chopped
2 sprigs of rosemary leaves finely chopped
60ml 1/4 cup Verjuice
800g tomato roughly chopped
100g preserved lemon rinsed and chopped
110ml Aged Red Wine Vinegar
90g caster sugar
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