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Easy chicken roast with champagne sauce
Easy chicken roast with champagne sauce
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Pair juicy roast chicken with creamy champagne shallot-garlic sauce.
Ingredients:
  • 1kg Orange & Caramelised Onion Chicken Crown *see notes
  • 18.20 gm olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 185ml champagne
  • 1 tsp finely grated orange rind
  • 185ml cream
  • 2.50 gm cornflour
  • 40.00 ml finely chopped chives
  • 2 tsp orange zest
Instructions:
  • Preheat your oven to 180C. Place the chicken in a roasting pan and generously drizzle with oil. Roast until the chicken is beautifully golden brown and cooked through, about 1 hour and 10 minutes.
  • While the shallot, garlic, and champagne or wine are coming to a boil in a medium saucepan over high heat, simmer uncovered for about 5 minutes until the shallot is tender. Remove from heat and stir in the orange rind and cream.
  • Return to medium heat and simmer uncovered for 6 minutes, or until the sauce slightly thickens. In a small bowl, mix cornflour with 1 teaspoon of water and add it to the cream mixture. Bring to a boil and simmer for 1-2 minutes, or until the sauce thickens slightly.
  • Season the dish with chives, stir well, sprinkle with orange zest, and serve with chicken.

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