Baby chickens roasted in wine and herbs

• Gluten free

• Produce

  • 2 Carrots
  • 4 cloves Garlic
  • 125 ml Herbs
  • 1 Onion peeled and roughly chopped (i like to add onion and carrot to my roasting pan to add flavour

• Canned Goods

  • 125 ml (1/2 a cup chicken stock

• Condiments

  • 3 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 250 ml White wine, dry

Found on drizzleanddip.com

Ingredients

• 1 onion peeled and roughly chopped (I like to add onion and carrot to my roasting pan to add flavour)
• 2 carrots peeled and roughly chopped
• 250ml (1 cup) dry white wine
• 125ml (1/2 a cup) chicken stock
• 125ml (1/2 cup) finely chopped herbs (I used rosemary, parsley and thyme) - but sage and basil are also good
• 4 cloves of garlic crushed
• 3 tsp of Dijon mustard
• 3 - 4 Tbs of olive oil (I like to coat the chicken to ensure a beautiful crispy brown skin)
• salt and pepper

Directions

• Pre heat the oven to 200 C
• Place the chicken on the chopped onion and carrots in a deep sided roasting pan
• Mix all the liquid, mustard and herbs together and pour this sauce over the chickens and into the cavity
• Drizzle over the olive oil and season the birds with salt and pepper and roast uncovered for 1 1/2 hours and until the chickens are cooked (I turned them over half way through so that the underside gets golden brown and crispy too)
• Strain the pan juices, onion and carrot and use this delicious jus as your gravy

Nutrition