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Rioja pot roast chicken
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I like this with couscous in the autumn, but you could eat it with buttery mashed potatoes or some wild rice if you prefer. You could even add a little cocoa to the pot to give an extra dimension to this magnificently rich sauce. Serve with a wedge of lime, steamed green vegetables and a dollop of crème fraîche.
This rich sauce will be all the better with a good rioja to sip – during both cooking and eating! This tempranillo is velvety smooth. Beronia Tempranillo Elaboración Especial 2006 Rioja, Spain. Bin 566868; £9.99.
Typical values per serving:
This recipe was first published in November 2009.