Roast Chicken With Red Wine


Photo: Hayley Edwards - Roving Chef London

About

You will also need a solid-based roasting tin

Serves 4

Yield:

1 servings

Added:

December 10, 2009

Creator:

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Ingredients

3 pounds chicken
2 onions roughly chopped
generous bunch of tarragon
1 large lemon
6 fat cloves garlic roughly chopped
Salt and black pepper
2/3 tablespoon of olive oil
1 pint chicken stock
2 glasses red wine

Preparation

1
Pre-heat the oven to gas mark 6, 400°F (200°C).
2
Take the chicken from the fridge and remove the string that holds the legs of the bird together so that the joints are loose
3
Place the chicken breast side down into the pan
4
Add the chopped onion and garlic
5
Cut the lemon in half and squeeze the juice all over the chicken and garlic and onion mixture, then cut the lemon into quarters and stuff some in to the chicken and the other parts into the tray
6
Pour over the olive oil over everything in the pan
7
Season and add the tarragon
8
Place in the oven – check the chicken after about 40 mins if the skin looks brown turn the chicken over (I do this so that there is an even colour)
9
When the bird is cooked ( to test for this slice the bird and if the juice that comes out is clear then your bird is cooked)
10
Remove the chicken, along with the onions, garlic and lemon and leave to rest on one side – cover with foil
11
With the juices in the pan add some chicken stock and the redwine and reduce until about half.
12
Carve chicken and serve

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