Australian Gourmet Traveller - (10)October 2019 (1)

transfertheskillettothe
oven,androastuntila meat
thermometerinsertedinthe
thickestpartofa breastreads
60°C(10-15minutes).Transfer
chickentoa choppingboard,
lightlycoverwithfoilandrest
for5 minutes.Removethyme
fromtheskilletandsetthe
skilletaside.
5 Meanwhile,forthegravy,
thereshouldbeabout
1½tablespoonsoffatleftin
theskilletfromcookingthe
chicken;adda littlemoreoil
if youneedto.Placetheskillet
overmediumheat,addthe
onionandcook,stirring
occasionally,untilit startsto
soften.Stirintheflourand
cook,stirringconstantly,until
theflourjustbeginstoturn
a lightgoldencolour(about
2 minutes).Slowlystirinthe
milkandchickenstock,and
bringtoa simmer,stirring
constantly.Reducetheheat
tolow,stirinthepeanutbutter,
peanutoil,limejuiceand
pepper,andreturnthegravy
toa simmer.Seasonlightly
withseasalt,removefrom
thestoveandsetaside.
6 Tocomplete,combine
parsley,mint,peanuts,
2 teaspoonsofthepeanutoil,
andthelimejuiceina small
bowl.Seasonlightlywithsalt
andfreshlygroundblack
pepper,andtosstocombine.
Keepingtheskinon,carefully
carvethechickenawayfrom
thebones;discardthebones.
Cuteachbreastinto2cm-thick
slices.Usinga pastrybrush,
lightlybrushthesliceswiththe
remaining2 teaspoonspeanut
oilandsprinklewitha few
grainsoffinishingsalt.
7 Spoonsomeofthegravy
intothecentreofeachof
fourwarmplatesandplacea
slicedchickenbreastoneach.
Dividetheherbsaladamong
theplatesandserve.
NoteSweetonionsare
availablefrommoonrocks.com.
au.Alternatively,substitute
golden shallots➤