serves
4
prep
10 minutes
cook
1:30 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 1.6 kg (3 lb 8 oz) whole chicken
- 1 onion, diced
- 1 carrot, diced
- 4 button mushrooms, sliced
- 125 ml (4 fl oz/½ cup) red or white wine
- 250 ml (9 fl oz/1 cup) chicken stock
- 250 ml (9 fl oz/1 cup) tomato purée
- 1–2 bay leaves
- 2–3 thyme sprigs
- salt and freshly ground black pepper
- olive oil
Instructions
Preheat the oven to 180°C (350°F/Gas 4).
Place the chicken in a large, ovenproof casserole dish, breast-side down. Add all the remaining ingredients, except for the olive oil. Cover with a lid and cook in the oven for 45 minutes.
Turn the chicken breast-side up and brush with the olive oil. Return to the oven without the lid and cook for a further 45 minutes.
Arrange the chicken on a platter and serve the sauce around the chicken. Serve with steamed green beans and mashed potato.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
