Jamie Oliver

Wine-braised chicken with roasted grapes

Wine-braised chicken with roasted grapes

Serves 4
Cooks In1H 15M
DifficultyShowing off
Nutrition per serving
  • Calories
    588
    29%
  • Fat
    15.8g
    23%
  • Saturates
    3.7g
    19%
  • Protein
    49.8g
    110%
  • Carbs
    57.8g
    22%
  • Sugars
    23.2g
    26%
  • Salt
    0.5g
    8%
  • Fibre
    7.6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

Save 35% on a year's subscription with our special offer

Tap For Method

Ingredients

  • olive oil
  • 1 x 1.5 kg whole free-range chicken
  • 4 onions
  • 4 carrots
  • 2 cloves of garlic
  • ½ a bunch of fresh rosemary
  • 1 heaped tablespoon plain flour
  • 300 ml white wine
  • 200 ml organic chicken stock
  • 600 g potatoes
  • 2 handfuls of red and green grapes
  • a few sprigs of fresh flat-leaf parsley
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. Preheat your oven to 190ºC/375ºF/gas 5.
  2. Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
  3. Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  4. Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
  5. Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
  6. Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  7. Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  8. Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  9. Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
  10. Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

Tip

View Comments
Nutrition per serving
  • Calories
    588
    29%
  • Fat
    15.8g
    23%
  • Saturates
    3.7g
    19%
  • Protein
    49.8g
    110%
  • Carbs
    57.8g
    22%
  • Sugars
    23.2g
    26%
  • Salt
    0.5g
    8%
  • Fibre
    7.6g
    -

Of an adult's reference intake


Jamie's New Book

-Super Food Family Classics

Buy now
Jamie's world

Notice: Constant COUNTRY_CODE already defined in /vol/data/www/www.jamieoliver.com/html/_config.php on line 81