ROAST CHICKEN COOKED IN PROSECCO
What a way to spend a Sunday! This very easy but delicious chicken dish is a warming delight for a weekend slow cook. You can also use chicken thighs in place of a whole chicken for a faster-cooking, mid-week meal option.
Ingredients
1⁄4 cup plain flour
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 whole chicken, patted dry
2 tablespoons oil
2 red onions, peeled and diced finely
4-5 garlic cloves, peeled and chopped finely
1 bottle Prosecco San Leo
100 grams seedless red or green grapes, well washed
1 bunch baby carrots
1⁄2 cup Farro chicken stock (or water)
zest of 1 orange
1 sprig rosemary
Method
Preheat oven to 160°C
Combine the flour, salt and pepper in a flat tray and mix well. Roll the chicken in the flour to coat, shaking off any excess
Heat cooking oil in a large, lidded casserole dish or roasting dish on a high heat until hot. Brown the chicken on all sides before removing to a plate
Add the onions and garlic and cook gently on a medium heat for 3-4 mins, adding more cooking oil if needed
Return the chicken to the pan along with any juices that have formed. Pour over the Prosecco, add the grapes, carrots, stock or water, half the orange zest and rosemary
Cover and place in a preheated oven to cook for 1 1⁄2 hours
Remove from the oven and uncover. Carefully place the chicken onto a large serving platter
Mix the sauce well, remove and discard the rosemary. Taste the sauce and add seasoning as needed. As the sauce will be quite thin, place it on high heat to reduce by a third
To serve: Pour over the sauce from the pot and serve with creamy polenta or mashed potato and a fresh rocket salad or steamed seasonal greens