Pot Roast Chicken In Garlic White Wine Parsley Recipes

GARLIC HERB BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

ROAST CHICKEN IN WHITE WINE, HERBS AND GARLIC

Steps:

• Preheat the oven to 200°C and place the chicken pieces and potatoes (and lemons if you are using) in a large deep-sided roasting pan. Mix the wine or verjuice, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.
• Roast uncovered for an hour, or until cooked through.

ROAST CHICKEN WITH ONIONS AND PARSLEY

Steps:

• Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
• While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
• After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
• Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.

ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY

Steps:

• To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
• Preheat oven to 350°F
• Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
• Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.

ROAST CHICKEN DRUMSTICKS WITH PARSLEY & GARLIC

Steps:

• Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
• Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
• Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
• Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.

CHICKEN WITH SWEET WINE & GARLIC

Steps:

• Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
• Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
• Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
• Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
• Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
• Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

POT ROAST CHICKEN IN GARLIC, WHITE WINE & PARSLEY

Steps:

• Heat the oven to 300°F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
• Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
• When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
• Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
• Remove the chicken from the casserole, cut into 8 portions and keep warm.
• Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
• Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.