Pre heat the oven to 200°C.
Put the chicken onto a roasting tray, score the top, drizzle with oil, sprinkle with tarragon leaves, season and pop in the oven for 40 to 45 minutes.
Meanwhile put the plums, vinegar, sugar, shallot and star anise into a pan and bring to the boil. Simmer for 15- 20 minutes until the plums have broken down. Remove the star anise and the cinnamon stick then season.
Add the fennel, chicory and radicchio into a bowl of iced water, then drain and shake off the water. This will ensure your salad is crunchy.
Place into another bowl along with the sliced radishes. Season, drizzle with the olive oil and balsamic vinegar, stir it all together so the dressing coats all the leaves evenly, then add the tarragon and fennel tops if you have them.
On a large platter pile on the salad with the chicken and spoon over the plum sauce. Garnish with freshly torn mozzarella.
Pre heat the oven to 200°C.
Put the chicken onto a roasting tray, score the top, drizzle with oil, sprinkle with tarragon leaves, season and pop in the oven for 40 to 45 minutes.
Meanwhile put the plums, vinegar, sugar, shallot and star anise into a pan and bring to the boil. Simmer for 15- 20 minutes until the plums have broken down. Remove the star anise and the cinnamon stick then season.
Add the fennel, chicory and radicchio into a bowl of iced water, then drain and shake off the water. This will ensure your salad is crunchy.
Place into another bowl along with the sliced radishes. Season, drizzle with the olive oil and balsamic vinegar, stir it all together so the dressing coats all the leaves evenly, then add the tarragon and fennel tops if you have them.
On a large platter pile on the salad with the chicken and spoon over the plum sauce. Garnish with freshly torn mozzarella.
