Friday, April 11, 2014

Recipe: White Wine Roast Chicken, with Rapeseed roasted New potatoes and Artichokes

Made this the other day and it just left me and Brendan smiling all night- honestly there's something about a roast dinner, theres just something about a recipe that you put a little extra effort in, that makes it so worth it. Yes I do make a lot of simple meals, a lot of mid-week rice-y pasta-y things that take less than 30 minutes to make, minimal effort, and taste nice. They definitely taste good,  but they don't taste AWESOME. This recipe requires a little multi-tasking, sometimes the chicken might end up a little cold by the time you've carved it and the gravy and potatoes are ready- you can either microwave it quickly, or you can just not be bothered about it and pour piping hot gravy over it to make it warm. The whole "prosecco" thing is just to make it sound posh, doubt it makes any flavour difference- feel free to use any white wine you fancy.

White wine Roast Chicken, with Rapeseed roasted new potatoes and artichokes (serves 3)

The Chicken
1 X 1.5kg Tesco British Butter Basted Chicken
1 bottle white wine (a bottle of prosecco works well if your feeling flash!)
5 cloves garlic, crushed
1 tbsp Rapeseed Oil

The potatoes/artichokes
600g small new potatoes, halved
2 tins artichoke hearts, drained, rinsed, and halved
3 tbsp Rapeseed Oil
6 garlic cloves, finely chopped
1 tbsp lemon juice
1 tsp dried mixed herbs
Salt, pepper and sugar

The gravy
1 tbsp Rapeseed Oil
1 large white onion, sliced
Pinch sugar
¼ tsp dried mixed herbs
*All the chicken roasting juices.
100ml strong beef stock
1 tsp cornflour, mixed with a little water
Salt, pepper and sugar to taste.

1. Preheat the oven to 200C. Put the chicken in a deep roasting tray, and pour in the whole bottle of prosecco. Sprinkle the garlic over the top of the chicken, and drizzle with a little oil (this attempts to stop these garlic pieces from burning- although if some do it’s not the end of the earth). Place in the oven for 1 hour 30 minutes (basting halfway through).
2. Meanwhile, parboil the halved new potatoes for 10 minutes, drain and set aside. Remove the chicken from the oven; put onto a plate to rest (about 20 minutes), and reserve all the pan juices (should be about 400/500ml).
3. In the same roasting tin, put all the potatoes/artichokes ingredients in, mix around the coat all the ingredients in the oil, and put in the oven for 30 minutes.
4. Meanwhile, in a small saucepan (for the gravy) fry the onion, sugar and mixed herbs in the vegetable oil for 8 minutes, stirring often. Add the pan juices, beef stock and cornflour, and cook on a high heat for 10 more minutes, stirring often, until well thickened. Season well to taste.
5. Carve the meat from the chicken, remove the potatoes/artichokes from the oven, and serve both with generous amounts of the onion gravy!

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