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.
Preheat oven to 160°C.
Combine the flour with the 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, 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.
Pour over the chicken to serve.
We love this served with creamy polenta or mashed potato and fresh rocket.
1⁄4 cup plain flour
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 Freedom Farms whole chicken, washed well inside and out and patted dry
2 tablespoons cooking 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
1⁄2 cup Harris chicken stock (or water)
zest of 1 orange
1 sprig rosemary