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Pot-Roasted Chicken In White Wine And Redcurrant Jelly
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The chicken is part-braised in wine so it stays tender and moist. It has the added bonus of lots of delicious pan juices, saving you the effort of preparing a separate gravy.
The pan juices are a lovely part of this recipe – if you find that they are evaporating too quickly (this will depend on the size of the cooking dish you use), just add a splash of hot chicken stock or water. If you don’t have a suitable casserole dish, use a small roasting tin into which the bird fits snugly. Cover the tin with foil, folded tightly around the edges so the juices don’t escape. The foil should be loose on top, though, so that the chicken skin doesn’t stick to it.
Typical values per serving:
This recipe was first published in September 2007.