June 22, 2024

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Nina Parker Saucy cookbook lockdown hen recipe

Lockdown chicken

Kate Metzner

I put in lockdown in the Cotswolds with my sister’s spouse and children (which was not also shabby). Just about every Sunday my brother-in-legislation, Josh, would make this chicken. He would get a fantastic good quality organic and natural rooster and serve it with roast potatoes and puréed carrots. This onion gravy is pure genius!

GF
Serves 4
Elements:
4 tbsp olive oil
1.7kg full hen
Bunch of rosemary
Bunch of thyme
4 white/red onions, thinly sliced
2 lemons, halved
1 entire garlic, damaged up but skins still left on
130ml pink wine
1 significant tbsp apricot jam
1 tbsp Dijon mustard
1 tsp unsalted butter
Salt and pepper

Preheat the oven to 190C levels and prep a large baking tray.

Insert the rooster into the tray alongside with the sliced onions and garlic cloves. Things the bird’s cavity with thyme, rosemary and lemon. Time generously with salt and pepper then drizzle in excess of the olive oil. Change the hen breast-side down and place into the middle of the preheated oven for 50 minutes.

Then remove from the oven and diligently turn the chicken breast-side up. Combine the onions all around the pan and add a tiny additional olive oil if required. Roast for a further 15-20 minutes or right up until the top is golden and the leg feels like it could pull absent quickly. Next, cautiously area the chicken on a massive warm serving platter and deal with tightly in tin foil to rest.

For the onion gravy, include red wine, apricot jam and mustard to the baking tray and combine all the things all over. Position back into the middle of the oven for 12-15 minutes until finally the alcoholic beverages has evaporated and the combination has decreased. Spoon this mixture into a blender together with a teaspoon of butter and blend until finally smooth. Serve straight absent with the hen!

If serving with roast potatoes, put on a tray in the oven for 45 minutes whilst the rooster is cooking.

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