• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Confit Chicken with Crispy Roast Potatoes, Tomatoes, Mushrooms and Spinach

Serves 4 - This recipe kindly supplied by The Pickled Sisters Café.  This dish featured in our Rutherglen Slow Roast Sundays as part of the Melbourne Food & Wine Festival’s ‘The Roast Collection’ throughout the month of July.

4 chicken marylands
2 bay leaves
4 sprigs thyme
200 grams sea salt
2kg duck fat, melted
4 potatoes, cut into pieces
12 shiitake mushrooms, quartered
12 cherry tomatoes
200 grams baby spinach
splash of your “pfavourite” Pfeiffer white wine
splash of chicken stock
knob of butter

Rub the chicken marylands with sea salt. Place in a dish along with the bay leaves and thyme, and refrigerate for 4 hours.  Preheat oven to 160°C.  Remove chicken from fridge.  Wash and dry thoroughly, discarding salt and herbs.  Place the chicken in an ovenproof dish and cover with melted duck fat (leave a cup of duck fat aside for the potatoes).  Cook in the oven for 1½ hours.
Put the potatoes in a separate dish in the oven with the leftover cup of duck fat (or cook with the chicken if you prefer) and cook for 1-1½ hours, until cooked through and crispy.  Remove chicken from duck fat with a slotted spoon, and transfer to a large serving dish and cover to keep warm.

To crisp up the chicken skin once removed from the duck fat, put on a baking tray and return the chicken to the oven for 5-10 minutes until the skin has browned.  Pour off all the duck fat in a container (it can be kept in the fridge and reused). Deglaze the roasting pan with a splash of white wine and chicken stock. Bring this to the  boil  and  scrape  the  base  of  the  pan  to  release  all  the flavour. Reduce the sauce by half.  Add a knob of butter and strain the sauce into a serving jug.

In a fry pan heat up a couple of tablespoons of duck fat over a medium heat.  Cook  the  mushrooms  for  about  5 minutes, then  add  the tomatoes for  3-4  minutes and finally the spinach.

To serve, place a spoonful of vegetables onto each plate and gently place a chicken maryland next to it.  Finish with the sauce.  Serve alongside a Pfeiffer Chardonnay for a truly special lunch. 

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