Brick Chicken & Rösti With Peperonata Style Salad

Make

16 July

Serves 4 || Prep time [40 minutes] | Cook time [35-45 minutes]

Equipment List:

4 whole, unpeeled potatoes par-cooked in boiling water (about 5 minutes for large potatoes), then fully cooled to room temperature and peeled

125ml or ½ cup of melted ghee (clarified butter) or rendered animal fat such as duck, chicken, tallow or lard.

5g of salt

Freshly ground pepper

1 small, free-range, chicken, pre-brined, deboned and butterflied

125ml or ½ cup of melted ghee or rendered animal fat such as duck, chicken, tallow or lard.

28g of quality cultured butter (for finishing sauce)

500ml chicken stock or store-bought demi-glace

150-200ml white wine (about one standard glass)

1 lemon, for juice

Salt and freshly ground black pepper, to taste

A generous drizzle of extra virgin olive oil

1 head of garlic, halved crosswise

2 heirloom tomatoes, roughly chopped

1 red bullhorn pepper or capsicum, de-seeded and roughly chopped

1 habanero pepper, de-seeded and roughly chopped (optional)

60g blanched whole almonds

1tsp fennel seeds

Splash of sherry or red wine vinegar

25g pre-baked croutons

A handful of Gordal olives, pitted and halved

5-6 quality anchovy fillets

Fresh parsley, coarsely chopped (to taste)

Salt & freshly cracked black pepper (to taste)

Grate the peeled par-cooked potatoes. If using raw potatoes, skip this and proceed to the next step.
Grate peeled raw potatoes then rinse well in plenty of water, massaging roughly until the water runs clear of starch.
Squeeze out as much water as possible using a clean kitchen towel. This helps create a crispy exterior.
Add half of the melted ghee, season with salt and pepper, and fold through.
Preheat oven to 200°C. You want it hot enough to crisp the rösti but not scorch it. Place a cast iron pan inside the oven to heat while you prepare the mixture.
Once the pan is hot, carefully remove it from the oven and add the remaining melted ghee. Press the potato mixture into the pan in an even layer (it should sizzle).
Return the pan to the oven and cook for 10–15 minutes, rotating occasionally for even browning. Once the bottom is golden and crisp, flip and return for 5 minutes.

Preheat the oven to 220°C. Place a cast iron skillet or heavy roasting pan inside the oven to heat, while you prepare the chicken.
Pat the chicken dry with paper towels—moisture will prevent the skin from crisping.
When the pan is hot, carefully remove it from the oven. Add all of the melted ghee (or your choice of rendered fat) to the pan.
Place the chicken skin-side down into the hot skillet.
Top the chicken with a sheet of baking paper, then place a round metal tray or lid on top. Add a heavy ovenproof weight (like a clean brick wrapped in foil or another skillet) to press the chicken down firmly.
Roast skin-side down without flipping for 15-20 minutes in the oven. Check occasionally to ensure the skin isn’t burning.
Remove the chicken once the internal temperature exceeds 72°C (it will continue rising to around 75°C while resting).
Rest the chicken skin-side up on a rack with a tray underneath to catch any juices.
To make the sauce, deglaze the hot skillet by adding the white wine, scraping up the caramelised bits with a wooden spoon.
Add chicken stock or demi-glace and reduce on the stovetop or in the oven until the sauce is slightly thickened.
Off the heat, stir in lemon juice, the clarified butter, and a spoonful of crème fraîche to emulsify the sauce.
Season with salt and pepper to taste.

Preheat your oven to 220°C. Place a cast iron skillet in the oven to heat while preparing the ingredients.
Remove the hot skillet from the oven. Drizzle with olive oil.
Place the garlic cut-side down in the pan, then add the bullhorn pepper, tomatoes, habanero (if using), almonds, and fennel seeds. Mix gently to coat, keeping the garlic cut side down and stirring minimally.
Return the skillet to the oven and roast for 10–15 minutes, until the vegetables begin to soften and char slightly.
Add the croutons, olives, and vinegar, mixing gently.
Continue roasting for another 5-7 minutes, until the tomatoes have broken down and the mixture is slightly jammy and caramelised at the edges.
Remove from the oven and stir in half the parsley while the mixture is still hot. Adjust seasoning with salt and pepper to taste.
Finish the salad by layering the anchovy fillets on top, scattering the remaining parsley, and drizzling with extra olive oil.
Serve warm or at room temperature, ideally straight from the skillet.

Trixie Parado