
Ingredients
- Zest of 1 lemon
- 4 chicken marylands jointed
- 3 tbsp Extra Virgin Olive Oil for frying
- 1 red onion peeled and roughly chopped
- To taste sea salt
- To taste freshly cracked black pepper
- 4 kipfler potato halved
- 2 tbsp Aged Red Wine Vinegar
- 50g Maggie Beer Quince Paste chopped into 1 cm cubes
- 1 tbspn lemon thyme chopped
- 2 bay leaves
- 1 tspn fresh rosemary chopped
- ½ stick cinnamon
- ¼ cup Maggie Beer Verjuice
- ½ cup Maggie Beer Chicken Stock
Method (Serves 4)
- Preheat oven to 180C.
- Peel the lemon with a vegetable peeler and cut into thin strips.
- To prepare the chicken, simply cut through the thigh and drumstick bone to give two separate pieces.
- Place a medium non stick frying pan over a medium high heat, add one tablespoon of Olive Oil and fry off the red onion and when translucent, remove from heat and set aside.
- Bring a separate pan to high heat, add two tablespoon of Olive Oil and season marylands with sea salt and black pepper and seal on all sides.
- Then lay the onions, potatoes and marylands in an ovenproof dish; add the vinegar into the dish along with Maggie Beer quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon.
- Pour Maggie Beer Verjuice and stock over the chicken.
- Put in oven and cook for about 30 to 40 minutes, basting occasionally.
- Remove from oven and leave to rest for 10-15 minutes. If juices are runny pour into saucepan and reduce. Serve.