140ml extra virgin olive oil
4 thyme sprigs
8 whole black peppercorns
2 garlic cloves, bruised
1 lemon, halved
2 cups (500ml) dry white wine
8 fresh lemon myrtle leaves or 2 tsp dried ground lemon myrtle
2 chicken Marylands and 2 chicken breasts (skin on)
1/2 bunch flat-leaf parsley, leaves and stalks chopped
1 tsp Dijon mustard
2 tbs chardonnay vinegar or white wine vinegar
500g Brussels sprouts, halved
2 tbs macadamia oil
2/3 cup (100g) roasted macadamias, chopped
Heat 2 tbs olive oil in a large saucepan over medium heat.
Add the thyme, peppercorns and garlic, and cook, stirring, for 1 minute or until fragrant.
Add the lemon, wine and lemon myrtle. Bring to a simmer, then add 1.5L (6 cups) water and increase heat to high. Bring to a simmer, then reduce the heat to medium-low.
Add the chicken Marylands and simmer for 20 minutes or until partially cooked, then add breasts and simmer for a further 12-15 minutes until legs and breasts are cooked through.
Remove from heat and allow chicken to cool slightly in the liquid, then remove chicken and pat dry with paper towel.
Heat 2 tbs olive oil in a large frypan over medium heat. Add chicken, skin-side down, and cook for 3 minutes or until skin is golden. Set aside.
Meanwhile, place the parsley stalks and leaves, mustard, vinegar and remaining 1/4 cup (60ml) olive oil in a small food processor and whiz to a paste. Season.
Heat a chargrill pan or barbecue to high heat. Drizzle sprouts with macadamia oil and cook, turning, for 4-5 minutes until caramelised. Toss with 1/4 cup parsley sauce.
Divide the chicken and sprouts among four serving plates. Drizzle with the remaining parsley sauce and top with macadamias to serve.