Chicken Vin Jaune with Rocket and Carrots

Chicken Vin Jaune with Rocket and Carrots

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Chicken Vin Jaune with Rocket and Carrots
  • Chicken Vin Jaune with Rocket and Carrots
  • Chicken Vin Jaune with Rocket and Carrots
Chicken Vin Jaune with Rocket and Carrots

Chicken Vin Jaune with Rocket and Carrots

Cuisine

French

Recipe Description

So many of us have our own version of roast chicken we love to cook, and this one’s mine. It’s a warming French classic, made with vin jaune, an oaky, sherry-like wine, from the foothills of the Alps in the Jura region of eastern France. It’s the perfect antidote to a cold wintry night or as the centrepiece of a big spread. Tip: If you can’t get a deboned chicken, roast a whole chicken following the same steps.

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

100 g (3½ oz) butter
1 × free-range premium chicken, deboned by your butcher but intact
3 garlic cloves, roughly chopped
1 large shallot, diced
20 ml (¾ fl oz) grape seed oil
3 thyme sprigs
½ rosemary sprig
20 g (¾ oz) dried porcini mushrooms
1 litre (34 fl oz/4 cups) chicken stock
200 ml (7 fl oz) cream
150 ml (5 fl oz) good-quality white wine
300 g (10½ oz) rocket (arugula), shredded very finely
Roasted white-wine carrots
8 medium carrots halved lengthways
220 ml (7½ fl oz) good-quality white wine
90 g (3 oz/⅓ cup) butter
2 teaspoons sugar
2 teaspoons salt

Recipe Steps

Preheat the oven to 140°C (275°F). Put the butter in the middle of the chicken. Using butcher’s twine, tie the chicken up into a ball and put in a roasting tray. It doesn’t have to be pretty; you just want it to keep together. Roast the chicken in the oven for 1 hour and 10 minutes, then increase the heat to 230°C (445°F) and roast for 15 more minutes. 

While the chicken is roasting, in a large saucepan over a medium heat sauté the garlic and shallot in the vegetable oil until they are cooked but not coloured. Add the thyme, rosemary, porcini, stock, cream and wine and gently simmer over a medium heat until the sauce has reduced and will coat the back of a spoon. Strain the sauce and return to the saucepan, put the lid on and keep it warm over a very low heat. 

Lay the carrots skin side down in a flameproof casserole dish. Add the other ingredients and bring to the boil over a high heat. Put in the oven, uncovered, to reduce for 20 minutes; the carrots will become sticky and acidic. 

When the chicken is done, put it on a large platter. Pour over the sauce then scatter the carrots around the chicken and put the rocket to one side to serve.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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