Roast chicken with herbs, white wine & cream
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Roast chicken with herbs, white wine & cream
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The most delicious whole-roasted chicken recipe with herbs, garlic, white wine, and cream.
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Ingredients
- 1 free-range chicken
- 1 onion peeled and roughly chopped
- 2 small-medium carrots peeled and roughly chopped
- 1 celery stalk roughly chopped
- 250 ml /1 cup dry white wine
- 250 ml / 1 cup chicken stock
- 125 ml / 1/2 cup roughly chopped herbs such as parsley sage, rosemary & thyme
- 4 cloves of garlic crushed
- 3 tsp of dijon mustard
- 3 Tbs olive oil
- salt and pepper
- 125 ml / ½ cup cream
Instructions
- Preheat the oven to 180 C / 350 F.
- Place the chicken on the chopped onion, carrots & celery in a deep-sided roasting pan making sure it’s quite a snug fit.
- Mix all the liquid, mustard, and herbs together and pour this marinade over the chickens and into the cavity. Drizzle over the olive oil and rub it all around the chicken and season with salt and pepper.
- Roast uncovered for 1 1/2 hours and until the chickens are cooked. Roast chicken with the breast side up for 30 minutes, then flip it over so the underside goes golden for the next 30 minutes, and then finally flip it back upright for the final 30 minutes. If the liquid has thinned out too much, top up with stock and a splash more white wine halfway through or for the last 30 minutes.
- Remove the chicken from the tray and set it aside on a serving platter to rest.
- Strain the pan juices and vegetables through a fine sieve into a small pot and bring to a gentle simmer. Add the cream and season with salt & pepper. Allow this to cook gently for a few minutes and until the sides start to thicken slightly. Serve this with the roast chicken.
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