INGREDIENTS
| 4 x chicken marylands
200g button mushrooms 8 garlic cloves 1 bunch Dutch carrots, peeled 500ml pinot noir 4 bay leaves 4 star anise 4 cloves 4 juniper berries 1 celery heart 100g pancetta cut into lardons 4cm x 1.5cm 200ml chicken stock |
Sunflower oil
Pickled Onions
| 4 baby onions, peeled
200ml water 120g white wine vinegar 90g sugar |
To serve
| 6 sprigs of tarragon
Murray River Sea Salt and pepper |
2 tablespoons cultured butter
METHOD
Chicken
| Place chicken, skin side down, mushrooms, garlic, wine, bay leaves, star anise, cloves, juniper berries and celery in a large ceramic dish and refrigerate, covered, overnight. |
| Strain and reserve the liquid. |
| Heat oil in a pan on medium heat, Induction setting 6-7. Sauté vegetables and spices until coloured.
Remove from pan and set aside. |
| Heat the marinating liquid in the same pan on high heat, Induction setting 8. Reduce the heat to medium-high,
Induction setting 7 and cook until the liquid is reduced to 100ml. Add the chicken stock and return to the boil. |
| Pre-heat oven on Fan Plus at 170°C. |
| Place the chicken and vegetables in a solid steam tray and pour over the boiling stock. |
| Cook the lardons in a separate pan on medium-high heat, Induction setting 7 until crispy and then add to the chicken. |
| Place chicken on shelf position 2.
Select Combination Mode. Select Fan Plus at 170°C + 1 hour + 100% Moisture. Remove from the oven and rest for 25 minutes. |
| Remove the chicken and pull the knuckle from the leg and discard. Strain liquid and cook on medium- high heat,
Induction setting 7 until liquid has thickened a little. |
| Add butter and tarragon, whisk to combine before pouring over the chicken and vegetables. |
Pickled Onions
| Peel and cut onions in half horizontally. Place onions in a sterilised jar. |
| Bring the water, vinegar and sugar to the boil on medium heat, Induction setting 6-7, stirring until sugar has
dissolved. Pour hot pickling liquid over onions and seal jar. Set aside to cool. |
To serve
| Scatter pickled onion petals around the chicken. |
| Serve with crusty bread and butter. |
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)
