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Recipe By Lilydale

Vineyard Chicken with Roasted Kipfler Potatoes

Vineyard Chicken with Roasted Kipfler Potatoes recipe by Lilydale Free Range Ambassador Tony Howell

Preparation Time: 15 minutes

Cooking time: 30 minutes

Serves: 4


4 Lilydale Free Range Chicken Thigh Fillets

4 basil leaves

4 vine leaves (blanched in hot water then chilled)

4 slices prosciutto

Butcher’s twine

Handful of grapes (cut in half)

300ML Chicken stock (see recipe)

2 knobs butter

For the potatoes

8 Kipfler potatoes

splash olive oil

2-3 sprigs of thyme

salt and pepper

2 garlic cloves


  1. Pre-heat the oven to 170 degrees.
  2. Slice the potatoes on an angle into threes (depending on size), and toss with oil, herbs, garlic, salt and pepper.
  3. Place on baking paper on tray, and put into the oven. Cook until golden brown, and set aside.
  4. For the chicken, lay the thighs (skinless) flat on the bench. Place a basil leaf in the middle of the thigh, and roll end to end. Now wrap in vine leaf, then encase with a slice of prosciutto, and tie with butchers’ twine.
  5. Heat a flat pan with olive oil, sealing all sides of the roll to gently cook. Place in oven at 170 degrees till cooked. Take out the wrapped chicken and rest to the side.
  6. Place the halved grapes and add the chicken stock to the hot pan. Simmer on the stove top, adding chilled butter until thick.
  7. Arrange the potatoes on a plate topped with wrapped chicken and sauce and serve!

Chicken Stock Recipe

There’s nothing better than home-made chicken stock. It makes the house smell delicious, it’s warming and soothing to drink, and can be used in so many different recipes. It’s easy to make and far superior to store-bought stock, not only in terms of the flavour but also for knowing what ingredients have gone into making it. It’s important to use cold water when making the stock as certain proteins only dissolve in cold water giving it that clearer colour. You can keep this simmering for longer for a stronger flavour.

Makes 4 Litres.


1 Chicken carcass (raw for a white chicken stock, or roasted for a brown stock)

1 Leek

2 Bay leaves

1 Sprig of thyme

1 Brown onion

1 Carrot

2 stalks of celery (no leaves)

6 peppercorns

5L of cold water


  1. Place all the ingredients in a stock pot.
  2. Place on the stove and bring to a boil. Turn the head down and simmer for 2 hours, then strain.
  3. Skim the fat off immediately, or place in the fridge to let fat solidify, and skim.

Lilydale is a proud sponsor of this year’s Margaret River Gourmet Escape presented by Westpac and you can enjoy their tasty chicken at Gourmet Village

Check out some more delicious Lilydale Chicken recipes here

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