Wine-braised chicken
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Wine-braised chicken
With roasted grapes
With roasted grapes
Serves 4
Cooks In1 hour 15 minutes
DifficultyShowing off
Nutrition per serving
Calories 588 29%
Fat 15.8g 23%
Saturates 3.7g 19%
Sugars 23.2g 26%
Salt 0.5g 8%
Protein 49.8g 100%
Carbs 57.8g 22%
Fibre 7.6g -
Of an adult's reference intake
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
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Preheat the oven to 190ºC/375ºF/gas 5.
- Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
- Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
- Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
- Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
- Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
- Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
- Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
- Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
- Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.
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