with Pumpkin and Onion

Prep time: 30 mins    Cook time: 1 hour 10 mins    Serves: 4


2 brown onions

4 large chicken thighs, skin on

2 tbs olive oilSauce

500g chicken wings

500g chicken necks

Smoked ham hock

2 tbs olive oil

2 brown onions, chopped

1 carrot, chopped

1 leek, chopped

4 cloves garlic, chopped

3 sprigs thyme

1 tbs dried sage

1 tbs smoked paprika

500ml dry white wine

1 tbs apple cider vinegar

25g butter, choppedPumpkin Puree

1kg butternut pumpkin, peeled, chopped

1 tbs olive oil

80ml thickened creamChicken Livers

100g plain flour

1 tsp ground ginger

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp ground coriander

1 tsp allspice

500g chicken livers, trimmed

50g butter

1 tbs olive oil

200ml brandy


  1. Preheat oven to 200C.
  2. To prepare sauce, place chicken wings and necks and ham hocks in an oven dish. Drizzle with half the oil and season. Roast for about 40 minutes or until golden and caramelised.
  3. Heat remaining oil in a large saucepan over medium heat. Cook onions, carrot, leek and garlic until soft. Add roasted wings, necks and hock. Stir in herbs and paprika.
  4. Add wine to dish that wings were cooked in. Simmer over medium heat until reduced by half, scraping any crusty bits off base of dish. Pour mixture into saucepan. Cover with water and bring to a boil. Simmer over lowest heat until reduced by half. Strain and discard solids.
  5. Return sauce to pan over low heat. Whisk in vinegar. Simmer until thickened. Whisk in butter a cube at a time, until smooth, melted and emulsified.
  6. To make pumpkin puree, place pumpkin on an oven tray and drizzle with oil. Season. Roast for 25-30 minutes or until tender and lightly browned. Place in a blender and blend until smooth. Add cream. Blend to combine. Season.
  7. Season chicken thighs all over and place on an oven tray. Drizzle with oil.
  8. Roast for about 25 minutes or until cooked through.
  9. Transfer chicken to a frying pan, skin side down. Cook over medium heat until skin is golden and very crisp.
  10. To make the onion cups, cut onions in half and separate layers so you have ‘cups’.
  11. Place individual cups in a dry frying pan over a medium heat. Cook until edges blacken. Cover with a lid and cook for a further 1–2 minutes to allow onion to soften.
  12. To prepare chicken livers, combine flour and spices in a bowl. Add livers and toss to combine.
  13. Heat butter and oil in a large frying pan over high heat.
  14. Add livers and cook for 30 seconds or until a crust has formed. Turn and cook for a further 30 seconds. Add brandy and simmer until evaporated.
  15. Spoon sauce into onion ‘cups’. Serve with sliced chicken thigh, chicken livers and puree.