Wine Can Chicken (Can au Vin)
If you haven't cooked this before...BIG MISTAKE...
- 1 can of beer
- 400ml red wine
- 3 garlic cloves, chopped small
- 2 thyme sprigs
- Sea salt
- Cracked black pepper
- 1 large chicken
- 1.5 k potatoes, peeled, cut in chunks and par boiled in salty water
- 40 parmesan, finely grated
- 2 tsp plain flour
- 1 tsp salt
- 2 tbsp butter
- 1 large onion
- 3 carrots, finely chopped
- 200g mushrooms, sliced
- 200ml chicken juices (from the roasting tin, drained of fat)
- Wine from the can
- Preheat the oven to 180°C.
- Pour out the beer from the can. Drink it! Pour in the wine and add the chopped garlic and thyme sprigs.
- Get your chicken and give it a good rub with the butter - don't be shy, work your way into all the nooks and crannies. Season liberally with salt and pepper.
- Gently ease the chicken onto the wine filled can. Use its little legs to help it stand upright. Nice!
- Roast it for 1 hr plus, depending on the size of the chicken - test with a thermometer for doneness or use the skewer in the thigh method. Leave to rest. Keep the can and it's winey, thymey, garlicky goodness for the next step.
- Meanwhile, mix the potatoes with the flour and parmesan. Splash a load of oil into a large roasting tin and heat it on the hob until it sizzles a piece of the potato. Gently pop the potatoes in and toss them around a bit to coat them in the fat. Roast for an hour until crispy, turning over every now and then.
- Towards the end of cooking the chicken & potatoes fry the onions and carrots in butter until soft, then add the mushrooms, turn up the heat and fry for until they've released most of their moisture. Add a little more butter and the flour before stirring through the chicken juices and the wine from the roast chicken.