Thanksgiving Chicken Recipe
You can have this Thanksgiving chicken as a roast dinner any Sunday. This recipe is inspired by the classic coq au vin, minus the fuss. Because you deserve crispy skin on the chicken and the luscious sauce to pour over the roast. Serve it with fluffy mash of your choice and you are in heaven.
Equipment
- 1 roasting casserole or pan (I used a cast iron casserole dish with lid)
- 1 saucepan for making the gravy
- 1 Chopping board
- 1 knife
- 1 spatula
- 1 whisk to whisk the roux for the gravy
- 1 pair of tongue to lift the chicken from the roasting pan
Ingredients
For the roast chicken
- 1 medium chicken (1.2-1.5 kg)
- 1 teaspoon salt (to season the chicken with)
- ½ teaspoon black pepper (to season the chicken with)
- 1 teaspoon Italian seasoning (or any seasoning blend that goes with roast chicken)
- 4 tablespoons olive oil
- 10 small (pearl) onions or shallots peeled, whole
- 1 lb baby carrots or 4 larger carrots cut into chunks
- 2-3 celery stalks finely diced
- 2 -3 handfuls baby button mushrooms whole, cleaned
- A bouquet garni I used 3 fresh bay leaves and 3 rosemary sprigs
- half head of garlic to stuff in the chicken cavity
- 100 g pancetta or bacon lardons optional
For the sauce:
- 2 tablespoons of butter
- 2 heaped tablespoons of plain flour
- ¾ bottle red wine (500 ml)
- Salt and pepper to taste (approximately ¼ teaspoon)
Instructions
Prepare the Chicken:
- Pat the chicken dry with paper towel, coat with olive oil and season generously with salt, pepper, and Italian seasoning. Stuff the cavity with the herbs bouquet garni and half of a head of garlic.
Prep the vegetables:
- Peel and trim the carrots and onions, wash and dice the celery stalks and clean the mushrooms with a paper towel, leaving them whole.
Roast the chicken with the veg
- Coat a casserole dish with olive oil, add the seasoned chicken, the vegetables, drizzle or brush a little olive oil to help them get a nice color, and roast at 200 ° C for 75 minutes, basting with the juices a few times and pushing the roast veggies under the chicken.
Make the Red Wine Gravy:
- While the chicken is roasting, make the red wine gravy. In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the red wine, and keep stirring until the sauce thickens, this will take 5 minutes. Season with salt and pepper to taste.
Blend the sauce:
- When the roast time is up, check to make sure the chicken is cooked (juices run clear) and remove it to a platter to rest, removing the garlic and herbs from the cavity.
- Add the garlic to the sauce in the casserole. Pour the red wine gravy over the chicken juices in the casserole and mix well. Return it to the oven with the lid on for another 15 minutes, the sauce will be lovely and savory. Remove the garlic head from the sauce.
Serve and Enjoy!
- Carve the chicken and divide between plates, pouring the sauce and vegetables on or around it. Add you favorite mash and enjoy!
Video
Notes
If you want to use less red wine, you can replace it with chicken stock or even water.
I allowed more time to the total cooking time, just in case the chicken is slightly bigger and it takes those extra 10 minutes to cook it fully.
If you want to keep the chicken hot while you are finishing the sauce in the oven, cover it loosely with some tinfoil.
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Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨