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Wine-braised chicken
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Total Time:
1 hour 15 minutes
Succulent wine-infused chicken with sweet roasted grapes - simply divine!
Ingredients:
  • olive oil
  • 1 x 1.5 kg whole free-range chicken
  • 4 onions
  • 4 carrots
  • 2 cloves of garlic
  • ½ a bunch of fresh rosemary
  • 1 heaped tablespoon plain flour
  • 300 ml white wine
  • 200 ml organic chicken stock
  • 600 g potatoes
  • 2 handfuls of red and green grapes
  • a few sprigs of fresh flat-leaf parsley
Instructions:
  • 1. Preheat the oven to 190ºC/375ºF/gas 5. 2. Joint the chicken into 8 pieces. 3. Heat a lug of oil in a large saucepan over a medium heat. 4. Season the chicken and fry in batches until golden all over. Set aside. 5. Peel and cut the onions into wedges, chop the carrots, and finely chop the garlic. 6. Sauté the vegetables in the pan for about 15 minutes until soft and sticky. 7. Return chicken to the pan, add rosemary and flour, and let it color. 8. Pour in the wine, let it reduce by half, then add potatoes and stock, and bring to a boil. 9. Transfer everything to a roasting tin and cook for 30 minutes until potatoes are tender and chicken is falling off the bone. 10. Roast grapes in a separate dish for the last 20 minutes until caramelized. 11. Stir caramelized grapes into the chicken, sprinkle with parsley, and serve.

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