serves
6
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Boastworthy Roasts
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 80 g butter, diced
- 1 chicken, cut into 8 pieces
- 1 brown onion, sliced
- 4 garlic cloves, finely chopped
- 2 cups (500 ml) champagne
- salt and black pepper
- 3 bay leaves
- ½ small bunch thyme
- 2 carrots, sliced
- 1½ cups green Sicilian olives
- mixed salad, to serve
Instructions
- Preheat the oven to 200˚C (180˚C fan-forced). Heat the olive oil and butter in heavy-based frying pan over medium-high heat. Cook chicken in batches, skin-side up, for 5 minutes or until brown. Turn the chicken and cook for a further 3 minutes. Remove the chicken from the pan.
- Return the pan to a medium heat. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for a further minute. Add ½ cup (125 ml) champagne and deglaze the pan.
- Drizzle a large baking dish with olive oil and sprinkle with salt. Arrange the chicken pieces in the dish, skin-side up.
- Scatter with bay leaves and thyme, and season with pepper. Pour the liquid from the frying pan over and remaining champagne, and scatter with carrots and olives.
- Bake for 30 minutes, until chicken cooked through and carrots tender. Serve with mixed salad.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Boastworthy Roasts
