Nectarine-glazed chicken, tarragon and radicchio salad

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Nectarine-glazed chicken, tarragon and radicchio salad

Make the most of your chicken marylands with this end-of-season recipe..

Ingredients

  • 6 (1.8kg total) chicken marylands
  • 3 nectarines, stones removed, cut into quarters
  • 1 small radicchio, trimmed, leaves separated
  • 1/4 bunch tarragon, leaves picked
  • 1 cup (240g) ricotta, drained

Nectarine glaze

  • 6 over-ripe nectarines, stones removed, roughly chopped
  • 1/2 cup (125ml) white wine
  • 2 tsp Dijon mustard
  • 80g caster sugar
  • 1/4 cup (60ml) apple cider vinegar

Eschalot dressing

  • 1 eschalot, finely chopped
  • 2 tbs chives, finely chopped
  • 2 tsp Dijon mustard
  • 2 tbs lemon juice
  • 2/3 cup (160ml) extra virgin olive oil, plus extra to drizzle

              Method

              1. For the nectarine glaze, combine all ingredients with 1/2 cup (125ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer, stirring frequently, for 35-40 minutes until thickened and glossy. Set aside to cool slightly.
              2. Preheat the oven to 200°C. Place the chicken in a large roasting tray, scatter over the fresh nectarines, drizzle with olive oil and season. Brush the nectarine glaze generously over the chicken. Roast, brushing and basting every 10-15 minutes, for 45-50 minutes until the chicken is golden and cooked through. Remove from the oven and rest for 8-10 minutes.
              3. For the eschalot dressing, place all ingredients in a bowl, season to taste and whisk to combine. Set aside.
              4. To make the salad, place radicchio and tarragon in a large bowl with half of the eschalot dressing. Season and toss to combine. Spoon ricotta into the base of a large bowl, scatter over salad, and drizzle over remaining dressing. Serve salad with the chicken marylands.

              Recipe by Matt Stone