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Ingredients
- 3 tbsp walnut oil
- 1 tbsp butter
- 1 x 1.5kg chicken, cut into 8 pieces
- Salt and cracked black pepper
- 750g kipfler potatoes, unpeeled
- 4 cloves garlic, bruised
- 3 sprigs thyme
- Leaves from 4 sprigs French tarragon
- 500g seedless black grapes, cut into clusters
- 2 tbsp verjuice or white wine
- 5 sprigs flat-leaf parsley, coarsely chopped
Method
Pre-heat oven to 200C. Combine one tablespoon of walnut oil and butter in a heavy-based pan over medium heat. Season chicken and brown on both sides until golden (this may need to be done in batches). Cook potatoes in boiling water for 10 minutes then drain and cut in half lengthways. Place potatoes in a bowl with garlic, thyme, half the tarragon and remaining oil. Turn to coat.
Place the potato mixture in the base of a large, lightly greased ovenproof dish and top with chicken pieces. Scatter over the grapes, squashing slightly and drizzle with verjuice. Bake covered for 40 minutes or until chicken is golden. Scatter with parsley, remaining tarragon and serve with green salad leaves.
