French Roast Chicken And Mediterranean Vegetables In Wine Recipes

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RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)



Red Wine Roast Chicken (Poulet Roti Au Vin Rouge) image

Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

2/3 cup red wine
6 tablespoons tomato paste
3 sprigs thyme, leaves picked
3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
1/2 cup red wine vinegar
1 whole chicken, cut into 8 pieces (about 3 1/2 pounds)
Salt and freshly ground black pepper
18 ounces baby potatoes, washed
3 onions, quartered
6 carrots, peeled and quartered lengthwise
1/2 cup water

Steps:

  • Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
  • Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
  • Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
  • Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.

FRENCH ROAST CHICKEN AND MEDITERRANEAN VEGETABLES IN WINE



French Roast Chicken and Mediterranean Vegetables in Wine image

A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete this meal, is maybe some Jacket Potatoes or even some of my Recipe #193370 and good company, and it's done! The Roast Vegetables stated in the ingredients, are my French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, Recipe #195130.

Provided by French Tart

Categories     One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs chicken pieces or 6 chicken breasts, skin on and bone in
1 tablespoon olive oil
4 fluid ounces dry white wine
salt and black pepper
fresh thyme or fresh rosemary
roasted vegetables

Steps:

  • Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
  • Preheat oven to 180C or 360°F.
  • Grease a sturdy roasing tin or tray with a little of the olive oil.
  • Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
  • Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
  • Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
  • Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
  • Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
  • N.B.
  • I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

Nutrition Facts : Calories 212.2, Fat 15, SaturatedFat 3.8, Cholesterol 53.5, Sodium 51.4, Carbohydrate 0.8, Sugar 0.3, Protein 12.6

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