INGREDIENTS
1 tbsp duck fat or olive oil
2 kg chicken Maryland (½ Summerland chicken) chopped into 100 g pieces
12 shallots, peeled and cut in half lengthways
4 garlic cloves, peeled and finely sliced
2 sprigs thyme
100 ml apple vinegar
1 bottle (375 ml) dessert wine, preferably sauterne
200 ml chicken stock
2 zucchini courgettes, diced or shaped into suitable size
½ lemon, zest and juice
50 g cultured butter
Sea Salt and pepper
METHOD
- Pre-heat oven on Fan Plus at 140°C.
- Place a heavy Le Creuset style casserole dish on medium heat, Induction setting 6-7.
- Add the oil or fat, and then the chicken pieces, colour until golden, and add the shallots and garlic. Sauté for 3-4 minutes.
- Add thyme, then deglaze the pan with the vinegar, reduce to a glaze then add dessert wine and reduce the liquid by half.
- Add the chicken stock, bring to the boil, cover and place into the oven for 45 minutes.
- Remove from the oven, let rest for a minimum of 15 minutes.
- Remove the chicken pieces and rest on a plate covered with cling film to prevent drying out. Skim off any visible fat from the top of the braising juices and discard.
- Bring the remaining liquid to the boil; add the courgette and simmer for 2 minutes or until cooked.
- Season with lemon juice, zest, salt and butter.
- Bring to the boil, add the chicken pieces, and remove from the heat.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
