Ingredient:
1 large onion, cut into wedges
2 large carrots, peeled and sliced
125 g (4 oz) whole button mushrooms
3 garlic cloves, peeled
250 ml (8 fl oz) dry white wine
375 ml (12 fl oz) chicken stock
1.7 kg (3 ½ lb) chicken, giblets removed
1×400 g can chopped tomatoes
1 tbsp tomato puree
Salt and black pepper
Chopped parsley, to garnish
Green beans and buttered new potatoes, to serve
Method:
Arrange the onion wedges, carrot slices, whole mushrooms, and garlic cloves in a single layer in a roasting tin, and pour over the wine and stock.
Place the chicken breast-side up on a small roasting rack, and place in the middle of the roasting tin on top of the vegetables. Roast in a preheated oven at 200 ℃ (180℃ fan, Gas 6) for 1 ½ hours or until the chicken is tender and done.
Remove the chicken from the tin, transfer to a large warmed seeing dish, and keep warm.
Make the sauce: add the chopped tomatoes and tomato puree to the vegetables in the tin, stir well, and return to the oven for 5 minutes or until hot.
Carefully pour the contents of the tin into a food processor or blender, and puree until smooth. Season with salt and pepper.
Pour the sauce over the roast chicken, garnish with chopped parsley, and serve at once, with green beans and buttered new potatoes, if you like.
1 large onion, cut into wedges
2 large carrots, peeled and sliced
125 g (4 oz) whole button mushrooms
3 garlic cloves, peeled
250 ml (8 fl oz) dry white wine
375 ml (12 fl oz) chicken stock
1.7 kg (3 ½ lb) chicken, giblets removed
1×400 g can chopped tomatoes
1 tbsp tomato puree
Salt and black pepper
Chopped parsley, to garnish
Green beans and buttered new potatoes, to serve
Method:
Arrange the onion wedges, carrot slices, whole mushrooms, and garlic cloves in a single layer in a roasting tin, and pour over the wine and stock.
Place the chicken breast-side up on a small roasting rack, and place in the middle of the roasting tin on top of the vegetables. Roast in a preheated oven at 200 ℃ (180℃ fan, Gas 6) for 1 ½ hours or until the chicken is tender and done.
Remove the chicken from the tin, transfer to a large warmed seeing dish, and keep warm.
Make the sauce: add the chopped tomatoes and tomato puree to the vegetables in the tin, stir well, and return to the oven for 5 minutes or until hot.
Carefully pour the contents of the tin into a food processor or blender, and puree until smooth. Season with salt and pepper.
Pour the sauce over the roast chicken, garnish with chopped parsley, and serve at once, with green beans and buttered new potatoes, if you like.
