Monday, 5 March 2012

Roast Chicken with Redwine Sauce

Yeah so those of you who know me know that i am a chicken fanatic, infact people close to me have predicted that my glorious life would probably end due to a condition that could be called Chickenitis.  Yes and i thoroughly live up to these accusations.  The picture shows Roast Chicken with Spaghetti, will cover the Roast Chicken in this post.


2 Whole Chicken Legs (Skin on or skinless is a personal choice bit if oven roasting it then i would suggest skin on)

1tsp Chilli Flakes
1tsp Pepper
Salt to Taste
Olive Oil

For the Sauce:

1/2 Cup Chicken Stock (this could be from chicken cubes as well)
1/2 Cup red wine
Finely chopped garlic
1tsp Dijon Mustard
Pinch of dried Thyme leaves (if using fresh thyme then half a tsp)


Marinate the chicken for a minimum of 30 mins the marinade being chilliflakes,pepper,salt and olive oil (you can also marinate it much earlier)

If Pan Roasting it then:

Sear the Chicken on high heat both sides for a couple of minutes, reduce the heat and cook through.  Once cooked remove chicken and in the same pan make the sauce.

If Oven Roasting it then:

Sear Chicken on high heat on both sides for a couple of minutes and pop into a pre heated oven and cook at 200 deg C for 40 mins.  If you are using chicken which has skin on then make sure that when in the oven the skin side is up. Once cooked transfer chicken and use the same pan to make the sauce


On high heat and into the residual juice from the chicken add garlic, before the garlic burns add the chicken stock, after a couple of minutes add the wine.  Now allow this to reduce to half (this should be done on high heat) once reduced add the mustard and thyme leaves stir it in and in a minute take off heat.

This is a very thick and rich sauce so do not fully dunk the chicken into this just sprinkle on top of the chicken or serve as a side.

Bon Apetit from Mimi

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