Baby chicken with red wine and rosemary
6
Easy
20 minutes
1 hour
This dish is inspired by Andy and Sue Baker of Wild Peacock, one of our beloved suppliers. We had this for dinner one evening at their house and it was such a special treat. Baby chicken is tender and tasty and takes on the flavour of the stuffing and seasonings so well.
Ingredients
Method
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For the stuffing:
- 150 g day-old crusty bread, chopped
- 1 clove garlic, minced
- 50 g salted butter, melted
- 3 sprigs thyme
- 10 g Italian parsley, chopped
- 100 g button mushrooms, grated
- a few drops of truffle oil
- salt and pepper, to taste
- 3 baby chickens
- 1 red onion, quartered
- 5 carrots, peeled and roughly chopped
- 4 sticks celery, roughly chopped
- 1 bulb garlic, halved
- 20 g fresh thyme
- button mushrooms, halved
- 1 ½ cups chicken stock
- 3 cups red wine
Method
Ingredients
1 To make the stuffing, combine all the ingredients in a bowl and mix until evenly distributed and doughy.
2 Fill the cavities of the baby chickens with the stuffing. Place the onion, carrots, celery, garlic, thyme and mushrooms in the base of an ovenproof dish. Place the chickens on top of the vegetables.
3 Pour over the chicken stock and red wine. Place into a Weber or oven at 180°C and roast for 1 hour.
Find more chicken recipes here
Extracted with permission from Sunday Lunching at The Table by Brendan and Leigh Thorncroft.
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