150 ml extra virgin olive oil
2½ Tbsp champagne vinegar or white wine vinegar
100 ml tomato sauce
1½ Tbsp Worcestershire sauce
3 eschalots, finely chopped
1 large clove garlic, finely grated
½ bunch chervil, finely chopped
½ bunch chives, finely chopped
10 tarragon sprigs, leaves picked, chopped
4 drops tabasco sauce to taste
8 chicken thighs on the bone, skin on
8 chicken drumsticks
Sea-salt flakes and freshly ground black pepper, to season
Extra 3 Tbsp extra virgin olive oil
1 bunch micro herbs to serve
- To make dressing, using a sharp knife, score a cross on the base of each tomato and put in a large heatproof bowl. Cover with boiling water and stand for 3 minutes. Drain and transfer tomatoes to a bowl of iced water. Peel skins from tomatoes and dice. Transfer to a medium bowl. Add oil, vinegar, tomato sauce, Worcestershire sauce, eschalot, garlic and herbs. Add Tabasco to taste and set aside for at least 20 minutes to let flavours infuse.
- Meanwhile, preheat a lidded barbecue grill to medium-high or put a chargrill pan over a medium-high heat. Using a sharp knife, score chicken pieces several times. Season, then drizzle with extra oil.
- Grill chicken pieces for 8-10 minutes or until golden on both sides. If using a barbecue, close lid and cook for a further 15 minutes or until chicken is cooked through. Alternatively, preheat oven to 180°C, then transfer chicken to an oven tray and roast for 15 minutes or until cooked through.
- Transfer chicken to a large serving platter, then spoon over a generous amount of dressing. Stand for 10 minutes to allow flavours to infuse. Top with micro herbs, if using, and serve with remaining dressing on the side.