The Multitasker – Quince Roast Chicken with Saffron, Olives and Potatoes
This could work for dinner on the least busy day of the week, as much as it could be plonked on the table when friends are around. Sear the chicken skin, then shove the lot in the oven to do its thing. A quick stovetop reduction and you’ve got everything you need in life – crisp, soft, salty, sweet, and carb. In other words, the perfect meal.
Ingredients 13
50 g unsalted butter, softened
2 cloves garlic, crushed
160 g quince jam, see my recipe
1 free-range chicken, organic, halved
5 floury potatoes, such as kestrel
1 tbsp olive oil
150 g sicilian green olives, pitted
250 ml white wine
250 ml chicken stock
Pinch saffron threads
5 ‒ 10 leaves cavolo nero (Tuscan kale)
salt, to season
black pepper, freshly ground, to season
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Method 8
Preheat the oven to 170˚C (340˚F).
Add the , and to a bowl and use a fork to combine.
Gently loosen the skin of the with your fingers and push in the butter mixture. This bit is messy, but it’s not dinner if you don’t get involved with your meal. Try to spread the mixture as evenly as possible.
Bring a large saucepan of water to the boil over high heat. Add the and cook for 10 minutes until par-boiled, then drain and set aside. Once cool, cut into quarters.
Place a large ovenproof frying pan over medium heat. Add 1 tablespoon of olive oil and gently add the , skin side down. Cook down the skin while the are cooking.
At the 10-minute mark, gently turn the . Add the , , , and , along with the cooked and place in the oven to cook, uncovered, for 1 hour.
Remove from the oven and return to the stovetop over medium heat. Add the – nestle them in. Reduce the liquid until it is syrupy, about 10 minutes, and the kale leaves have just softened.
Season generously with salt and freshly ground black pepper and serve.
