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Roast chicken with cherries in red wine
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Herb-crusted roast with tangy cherries.
Ingredients:
  • 2 x 1.6kg whole chickens
  • 125ml (1/2 cup) fresh lemon juice
  • 4 garlic cloves, finely chopped
  • 40.00 ml finely grated lemon rind
  • 40.00 ml chopped fresh rosemary
  • 40.00 ml chopped fresh tarragon
  • 2 tsp fennel seeds, lightly crushed
  • 4-5 sprigs fresh rosemary
  • 670g jar morello cherries, drained
  • 100g (1/2 cup) caster sugar
  • 500ml (2 cups) dry red wine
  • 5.00 gm cornflour
Instructions:
  • Place chickens on a clean surface, breast-side up, and cut into pieces.
  • Preheat your oven to 210°C. Mix lemon juice, oil, garlic, lemon zest, fresh rosemary, tarragon, and fennel seeds in a small bowl. Season with salt and pepper to taste.
  • In a large baking dish, coat the chicken with the oil mixture and top with rosemary sprigs. Roast at 375°F, basting occasionally, for 40 minutes until the chicken is golden and fully cooked.
  • To make the cherries in red wine, simmer cherries, orange juice, and sugar in a saucepan over medium-low heat until cherries are soft and release their juices, about 10-15 minutes. Set aside 60ml (1/4 cup) of wine. Then, bring the rest of the wine to a boil in a saucepan over medium heat until reduced by half, approximately 10 minutes. Combine with the cherry mixture and cook for an additional 10 minutes until thickened. Mix reserved wine with cornflour and add to the cherry mixture. Boil for 1 minute until thickened. Serve alongside the chicken.

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