This recipe has been an old favourite of mine, working in vineyard restaurants in Margaret River. It’s the perfect dinner party dish that looks impressive but isn’t difficult to cook. By wrapping the chicken in vine leaf, flavours are locked in and ensures the meat stays super moist. If you like, you can substitute some of the chicken stock for white wine when cooking the grapes.
Ingredients
- 500g Lilydale Free Range Chicken Thighs
- 4 basil leaves
- 4 vine leaves (blanched in hot water then chilled)
- 4 slices prosciutto
- Butcher’s twine
- Handful of grapes (cut in half)
- 300ml Chicken stock
- 2 knobs butter
For the potatoes:
- 8 Kipfler potatoes
- Splash of olive oil
- 2-3 sprigs of thyme
- Salt and pepper
- 2 garlic cloves
For the chicken broth (makes 4L):
- 1 Chicken carcass (raw for a white chicken stock, or roasted for a brown stock)
- 1 Leek
- 2 Bay leaves
- 1 Sprig of thyme
- 1 Brown onion
- 1 Carrot
- 2 stalks of celery (no leaves)
- 6 peppercorns
- 5L of cold water