10724049

Flat-Roasted Chicken with Proscuitto and Green Olives

This chicken dish will produce a wonderfully enticing aroma. Buy the proscuitto in a single piece, rather than sliced, and cut it into small cubes.

1 chicken, 1.6kg ? 1.8 kg
Sea salt and freshly ground black pepper
115g proscuitto, cut into 1cm cubes
60g minced shallot
2 garlic cloves, crushed
85g unpitted green olives
120ml dry white wine

Preheat the oven to 180?C. Lightly oil a large roasting tin.

With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin in the centre, at the bottom of the breast area and slip both drumstick tops through it. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to the prepared roasting tin. Bake for 45 minutes.

In a small bowl, mix the proscuitto, shallot, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the tin and discard. Scatter the proscuitto mixture evenly in the tin and add the wine. Place the chicken, skin side up, in the tin. Bake for 45 minutes longer.

Remove the chicken from the tin. Either carve the meat from the bones or cut the chicken into serving pieces. Pour the proscuitto mixture over the chicken and serve.

Per serving: Carbohydrates 0.4g; Protein 52.8g; Fat 31.2g; Calories/kjs 523/2,189

Makes 4 servings.

Wine suggestions from Winsor Dobbin
Eaglehawk 2005 Semillon Chardonnay – This fresh, zesty white blend from Wolf Blass offshoot Eaglehawk offers great drinking for those on a tight post-holiday budget. The semillon and chardonnay have been blended particularly well and there?s just a touch of oak, almost imperceptible, to add a little complexity. This is an ideal quaffer for drinking in its youth; at a picnic, with roast chicken or with barbecued seafood. $10.

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