Roast Red Wine Chicken Recipe

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Rachel Khoo Roasted Red Wine Chicken
Rachel Khoo Roasted Red Wine Chicken
(Image credit: Rachel Khoo, My Little French Kitchen)
Serves4–6
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Taken from My Little French Kitchen by Rachel Khoo (£20; Penguin Group)

Method

  1. Mix together the wine, tomato paste, herbs and vinegar. Season the chicken pieces with plenty of salt and peper then place in a sealed bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes or overnight

  2. In the meantime, place the potates in a saucepan of cold water, put the lid on top and bring up to the boil. Boil for 1-2 minutes, then drain in a colander

  3. Arrange the onions, carrots and cooked potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over the water. Preheat the oven to 200°C

  4. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp. Serve immediately.

Ingredients

  • 150ml red wine
  • 100g tomato paste
  • 3 sprigs fresh thyme, leaves picked
  • 3 sprigs fresh marjoram, leaves picked, or ½ teaspoon dried
  • 100ml red wine vinegar
  • 1 whole chicken cut into 8 pieces (approx. 1.5kg)
  • salt and freshly ground pepper
  • 500g new potatoes, washed
  • 3 onions, peeled and quartered
  • 6 carrots, peeled and quartered lengthways
  • 125ml water
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