Herby Roast Chicken in Wine

Serves 4

  • 1 large free-range chicken
  • 6 shallots, halved
  • 12 baby carrots
  • 250ml dry white wine
  • 125ml chicken stock
  • 4 tsp Dijon mustard
  • 125ml herbs (basil, thyme, rosemary, Italian parsley), finely chopped
  • 1/2 head of garlic
  • a good glug of olive oil
  • salt and pepper, to season

Pre-heat oven to 200° C. Place the chicken on the shallots and carrots in a deep-sided roasting pan with a lid. Mix all the wine, stock, mustard and herbs together and drizzle over the chickens and into the cavity. Drizzle with the olive oil and season the chicken with salt and pepper. Roast, uncovered, for 1 hour and until the chickens are cooked. Place the lid on the pan and cook covered for a further 30 minutes.  Strain the pan juices and reduce to make a delicious jus. When ready to serve, pour jus over carved chicken.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Photography by C&D Heierli • Recipes by Diane Heierli