Vineyard chicken with roasted Kipfler potatoes

By Tony Howell
Serves  4
Preparation   15 mins
Cooking   30 mins
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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.


  • 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


  1. Pre-heat the oven to 170 degrees.
  2. Slice the potatoes on an angle into threes (depending on size), and toss with oil, herbs, garlic, salt and pepper.
  3. Place on baking paper on tray, and put into the oven. Cook until golden brown, and set aside.
  4. For the chicken, lay the thighs (skinless) flat on the bench. Place a basil leaf in middle of the thigh, and roll end to end. Now wrap in vine leaf, then encase with a slice of prosciutto, and tie with butchers’ twine.
  5. Heat a flat pan with olive oil, sealing all sides of the roll to gently cook. Place in oven at 170 degrees till cooked. Take out the wrapped chicken and rest to the side.
  6. Place the halved grapes and add the chicken stock to the hot pan. Simmer on the stove top, adding chilled butter until thick.
  7. Arrange the potatoes on a plate topped with wrapped chicken and sauce and serve!

Method for the broth:

  1. Place all the ingredients in a stock pot.
  2. Place on the stove and bring to a boil. Turn the head down and simmer for 2 hours, then strain.
  3. Skim the fat off immediately, or place in the fridge to let fat solidify, and skim.