Tag Archives: white wine

White Wine and Fennel Pot Roast Chicken

Roast chicken is a classic, and one that can’t easily be improved upon but we’ve found a way which means you still get a classic roast but with a bit of a twist, and the moistest chicken ever! This could make a lovely alternative Christmas dinner for a smaller family or a special dinner any weekend. The chicken sits on a bed of sliced fennel, onions and celery covered in white wine which you can then turn into a delicious sauce at the end. We used a small-medium chicken here so obviously adjust the cooking times if you’re using a bigger one – this recipe is forgiving, you can cook it for a little longer than you should and still have lovely chicken, with no hint of dryness. We served ours like a traditional roast dinner but this would work really well with mashed potato and vegetables or in the summer with bread and salad.

Ingredients

  • 1 free-range chicken
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bulb of fennel, chopped into 1cm strips
  • 1 large onion, chopped into 1cm strips
  • 2-3 sticks of celery, chopped roughly
  • 1 large glass of white wine (about 200ml)
  • Salt and pepper to season

Chopped Fennel and Onions

Heat a large oven-proof casserole dish over a medium heat. Preheat the oven to 180C. Pour the oil into the casserole dish and when it’s hot add in the thyme. Then pop the chicken in, breast side down to start colouring the skin to encourage it to go nice and golden in the oven. You’ll have to tilt the chicken and move it around, we found that using your hands is the easiest way to do this, just watch out for hot oil! After about 5 minutes the skin on the breast should be lightly golden so take the chicken out and pop it back on it’s plastic tray while you put the vegetables in. Put all of the vegetables into the pot and stir over the heat for a few minutes until they start to cook, but you don’t want them to colour. Pour over the wine after this time and then put the chicken back on top, breast-side up this time. Season the chicken with salt and pepper and rub with a little extra olive oil if needed.

Chicken in pot

Put the dish in the oven, leave the lid off for around half an hour to help the skin crisp up, then put the lid on and leave for 1 hour. Check the fluid levels occasionally and top up with a bit of water if necessary, there should be around 2-3 inches of fluid in the bottom at all times. After the hour take the lid off and leave to brown for another 10-15 minutes and then take out of the oven.

Cooked chicken in pot

Put your chicken to rest on a board, loosely covered with foil, and then you can make a gravy out of the wine/stock if you wish, or you can just serve it as it is. It would be perfect left as it is for a light summer lunch with bread and salad… you could pop the sauce into a bowl for people to dip their bread into! We decided to thicken ours slightly as we were serving it in more of a traditional roast dinner style. To do this simply place about 1 tsp of butter in a small sauce pan, add 2 tsp of plain flour and a little of the stock, stir to make a paste. Then keep adding the stock slowly, making sure it’s completely incorporated before adding the next spoonful. Cook this for around 10 minutes to make sure the raw flour taste is completely gone. You can make it to whatever thickness you fancy, we wanted quite a thick sauce this time so didn’t add too much of the stock and then let it reduce well.

Finished pot roast chicken

And that’s it! Carve the chicken and serve with whatever you fancy. Here we have roasted potatoes, parsnips and carrots and some leeks and cabbage which were braised together in a little water and butter and of course some of the deliciously soft fennel, onions and celery. Even though this chicken was only supposed to feed 2-4 there was so much meat left on it, we boiled up the carcass to make soup which made at least 5-6 portions – you can’t get much better value than a chicken!

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Pea and King Prawn Risotto

We know that it’s almost the middle of December and it’s pretty chilly around here. And we know that this is much more of a summer dish, but risotto is pretty comforting all year round and sometimes you don’t feel like a heavy dinner. Pea and prawns is a classic combination – we kept this light, it has no cheese in it and the peas and prawns are only added at the end so the risotto is subtly flavoured with white wine and lemon zest and then the burst of freshness comes from the chopped herbs at the end. You could stir in some crème fraiche or soft cheese at the end to add extra richness but we found that ours was creamy anyway just from the starchyness of the rice.

If you manage to serve this with a little more delicacy than we did then this could make a very elegant course for a dinner party. This recipe would make plenty for 4-6 people as a starter but like the pigs we are we ate the lot!

Ingredients

  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 small onion or 2 shallots, very finely chopped
  • ½ tsp dried thyme
  • 200g Arborio rice (or other risotto rice)
  • 1 glass of white wine
  • About 1.5l of weak chicken stock (we used 1 stock cube in total)
  • 3-4 pieces of lemon zest
  • Frozen peas, as many as you like – we used about 200-300g
  • Raw king prawns, either frozen and defrosted or fresh
  • Mixed soft herbs, we used mostly parsley with a little mint and dill, finely chopped
  • Salt and pepper to season

Heat the oil and butter in a large frying pan/skillet. Add the finely chopped onion/shallot and the dried thyme and cook over a very low heat for around 10 minutes until completely translucent but not coloured. You’ll need to keep a fairly close eye on these and stir them regularly as you don’t want them to stick or colour. Stir in the rice after this time and cook in the butter for a minute or so, then pour in the white wine and add the lemon zest. Season lightly at this stage.

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Keep stirring until all of the wine has been absorbed and then start adding the stock, ladle by lade, stirring regularly and not adding the next ladle until the previous has been completely absorbed. This process will take about 30-40 minutes until the rice is cooked so after about 20 minutes tip the frozen peas into a bowl and cover with boiling water to defrost. Let them stand for a minute or so and then drain and add to the risotto.

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Taste the rice to check it is cooked but still with some bite and when you’re happy with it add the prawns, these should take around 2 minutes to turn beautifully pink, you don’t want to overcook them! When they’re ready stir in most of the chopped herbs and adjust the seasoning. Serve up and sprinkle with the remaining herbs and salad if you wish.

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Enjoy! We love making risotto, some people find it a faff but we find it very relaxing just taking the time and care over it, and you’re rewarded with such a lovely meal!