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    Pot-Roasted Chicken In White Wine And Redcurrant Jelly

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    Pot-Roasted Chicken In White Wine And Redcurrant Jelly

    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.

    • Preparation time: 5 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4


    • 300ml white wine
    • 2 tbsp redcurrant jelly
    • 6 garlic cloves, quartered lengthways
    • ½ x 20g pack fresh rosemary
    • 1 Large Chicken, about 1.7-2kg
    • Small knob of butter


    1. Preheat the oven to 180°C, gas mark 4. Place the wine, jelly, garlic and rosemary sprigs in a large casserole dish and mix well together.
    2. Check the label of the chicken for the exact cooking time – it should be about 2 hours, but will vary depending on its weight. Place the chicken in the dish, cover and cook for 1 hour.
    3. Remove the lid, rub the breast with the butter and season. Return to the oven, uncovered, for the remainder of the cooking time until cooked through and golden.
    4. Lift out the chicken and place on a board to carve. Strain the juices into a small jug, and use for gravy. Serve with green beans and rosemary and garlic-roasted potatoes.

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    Cook's tips

    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.


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    5 stars