Quandong chicken with creamy mash

"This is a reimagining of one of my favourite family dinners – Apricot chicken! Quandongs are also known as native peach and quandong jam or chutney makes an incredible substitute for apricot nectar."

Quandong chicken with creamy mash Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

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Ingredients

• 1 kg chicken drumsticks
• 2 tsp mixed dry native herbs
• salt and black pepper, to taste
• extra virgin olive oil, for drizzling
• 2 large brown onions, sliced into half moons
• 500 g button mushrooms, chopped
• 2 garlic cloves, minced
• ⅓ cup quandong chutney
• 500 ml (2 cups) chicken stock

Creamy mash

• 4 large potatoes, peeled and chopped into chunks
• 100 g butter, at room temperature
• 2 tbsp milk, approximately

Instructions

1. Preheat the oven to 180˚C.
2. Place the chicken in a large bowl, add the dried native herbs, season with salt and pepper and toss to combine well.
3. Heat a good drizzle of olive oil in a large, heavy – based frying pan over medium – high heat. Add the chicken and cook, turning regularly until browned all over.
4. Place the onions, mushrooms and garlic in a baking dish and toss to combine. Nestle the browned chicken drumsticks on top.
5. Combine the stock and jam or chutney, then pour over the chicken. Transfer to the oven and bake, uncovered, for 1 hour or until the chicken skin is golden and caramelised.
6. Meanwhile, bring a large saucepan of salted water to the boil. Add the peeled, chopped potatoes and simmer until super soft. Drain well, then return the potatoes to the pan and shake over low heat for 1 minute to evaporate any excess moisture. Add the butter and milk and mash until smooth. Season to taste.
7. Serve the quandong chicken with the creamy mash on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Blast From the Past

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG