Roast Chestnut and Chicken Salad

A recipe from Patrizia Simone in which she uses Milawa free range chicken with local roasted chestnuts from Myrtleford. The idea for this salad came from an old Italian recipe which combined poultry, chestnuts and dressing of pomegranates or salsa verde or one made from mostocotto (unfermented grape juice). Serves 4

Ingredients

1.5 kilo chicken
2 onions, peeled
2 medium carrots, scrubbed
2 stalks celery
1 piece of ginger
1 star anise
1/2 Chinese cabbage
1 bunch garlic chives
handfull corriander leaves
handful vietnamese mint leaves
50 grams bean shoots
6 roast chestnuts, peeled
50 grams roast hazelnuts
Peanut dressing
45 ml peanut oil
45 grams peanut butter
5 grams chestnut honey
70 ml hot water

Method

Boil the chicken in a large pot with vegetables, ginger and star anise

Cool in the stock

Bone the chicken and cut into serving pieces

Shred the cabbage finely, chop chives, pick over corrainder and mint leaves and add the bean shoots.

To make the dressing, combine all the dressing ingredients and shake well.

Add the roasted nuts then toss all together - the nuts, chicken pieces and Asian greens. Arrange on plates and serve.