This delicious roast red wine chicken comes from Rachel Khoo’s second cook book – My Little French Kitchen and follows on from her wildly popular book and TV series- My Little Paris Kitchen. Rachel takes the reader on a journey across France, and is as much a visual treat as it is a collection of regional French recipes. The book is shot by David Loftus, who also happens to shoot all of Jamie Oliver’s stuff. It is beautiful.
I absolutely loved the TV series My Little Paris Kitchen on BBC Lifestyle and am very excited about ……………
A brand new TV series:
Rachel Khoo returns to London – the city where she was born and bred – and gets re-acquainted with one of the world’s most exciting capitals and its fantastic food. Rachel meets people that share her passion for all things delicious – uncovering new trends and the colourful diversity of the capital’s cooking; sketching, snapping pictures and recording what she discovers in her notebook along the way to inspire new dishes in her own kitchen.
The series delivers Rachel’s unique take on her hometown; offering us a slice of her new London life and a raft of beautiful new recipes that reflect it.
This recipe for poulet rôti au vin rouge or roast red wine chicken comes from her Bordeaux chapter, and I used a fantastic free-range chicken which I bought from a Karoo Farm and which I jointed myself. It took a matter of minutes to whip up the marinade, then all that was left was some time in the fridge (overnight is optimal) and a roast in the oven. I cooked it for longer than the 45 minutes in her recipe. perhaps because my chicken was a very big one, but it needed about 80 minutes.
Poulet rôti au vin rouge / Roast red wine chicken
- 150ml red wine
- 100g tomato paste
- 3 sprigs of thyme, leaves picked
- 3 sprigs of marjoram, leaves picked, or ½ teaspoon dried
- 100ml red wine vinegar
- 1 whole chicken cut into 8 pieces (approx. 1.5kg)
- salt and ground black pepper
- 500g baby potatoes, washed
- 3 onions, peeled and cut into quarters
- 6 carrots, peeled and cut into quarters lengthways
- Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade.
- Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes. In the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil.
- Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200°C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish.
- Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp (I baked it for about 40 minutes vs 15 minutes, turning the chicken once). Serve immediately.
Tips: Buying a whole chicken always works out more affordable. If you aren’t up for dissecting it yourself, ask your butcher to cut it into pieces for you. Otherwise if there’s no knife-wielding butcher about you can always cheat and go for chicken thighs. If you’re unsure whether the chicken is cooked through, pierce with a sharp knife and the juices from the chicken should come out clear.
Get ahead: The veg and chicken can be prepared up to a day in advance, then simply pop it all in the baking tray and cook as indicated in the recipe.
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