Serves
4

Preparation

10min

Cooking

1hr
30min

Skill level

Easy
By
10
Average: 5 (2 votes)
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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

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.

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.