6 garlic cloves
2 spring onions
½ white onion
1 red onion
1 red sweet pepper
30ml rapeseed oil
1 tea spoon of sugar
50grs dry currants
1 tin of peeled (whole) tomatoes
Salt & pepper
The marinade: Blend the garlic, spring onions, currant, rapeseed oil and sugar.
Method: Prep the chicken by removing all the extra skin around the neck and anus area. Butterfly the chicken by cutting it through the back length way. Rinse it and lay it flat in the oven tray. With a sharp knife, make some deep cut into the chicken. Salt and massage into it the previously blended marinade. Cover and leave to rest for 15 minutes.
Now chop the onions and red pepper roughly, and spread in the tray before placing it in the oven for 1hr and 20 minutes at 200C… Don’t forget to base it as every 20 minutes or so.
The gravy: Once the chicken is ready, take it out of the tray and transfer the juices, vegetables and residues from the baking tray into a sauce pan. Add the content of the tomato tin making sure to keep the tomatoes whole… stir gently, and leave to reduce for 10 minutes.
Now add a knob of butter and 2 glasses of 13% alcohol red wine, stir and cover for 10 minutes. Adjust the seasoning. The gravy is ready.
The chicken is accompanied here by roast parsnips cooked from frozen.
A lot of supermarkets now sell frozen parsnips ready to roast. All I did with this one was to dust it with salt and black pepper, plus a drizzle of rapeseed oil. Then, left it in the oven for 40mins at 200C while the chicken was in.
The whole dish tasted slightly sweet… due to the current, the sugar and sweetness from the wine. I wasn’t exactly sure how of how this dish was going to turn out… and it was a great surprise.