- 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
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.
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.