Roast chicken with red wine sauce

Ingredients 10
Servings 1


Serving Change
  • 8
    chicken thighs
  • 30
    lemon juice
  • 1
    head of garlic
  • 30
    olive oil
  • 6
    potatoes, peeled and cubed
  • 60
  • 2
    red onions, sliced
  • 125
    hot chicken stock
  • 125
    red wine


Place the chicken thighs in a greased roasting pan. Drizzle with lemon juice. Cut the top off the head of garlic and drizzle with olive oil. Add it to the roasting pan. Roast in a preheated 180 ºC oven for 35 to 40 minutes, until the chicken is done. Boil the potatoes in a little water until soft, then drain and leave in the pot. Once the chicken is cooked, remove the chicken and the garlic from the pan. Keep the chicken warm and press the flesh out of the garlic skins. Add the garlic flesh to the pot of potatoes, along with half the butter. Mash well. Add a little milk if the potatoes are too dry. Keep warm. To prepare the sauce, heat the butter in a frying pan. Add the onions and cook over a low heat until they have softened. Add the hot stock to the roasting pan and stir, then add to the frying pan. Add the red wine and simmer for 10 minutes. Dish up the mash and chicken and top with sauce. Serve immediately with seasonal vegetables.

Read more on: poultry  |  roast  |  shallow-fry


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