Roasting a chicken in red wine can infuse it with rich flavors. Here's a general guide on how to roast a chicken in red wine:
Ingredients:
- 1 whole chicken (3-4 pounds)
- 1 bottle of red wine
- 4 cloves of garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Fresh herbs (such as rosemary, thyme, and parsley)
- Salt and pepper to taste
- Olive oil
Instructions:
Preheat your oven to 375°F (190°C).
Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Season the chicken generously with salt and pepper, both inside and outside.
In a large roasting pan or oven-safe skillet, heat some olive oil over medium heat. Add the chicken to the pan and sear it on all sides until it turns golden brown. This step helps to lock in the juices and enhance the flavor.
Remove the chicken from the pan and set it aside momentarily. Add the minced garlic, chopped onion, carrots, and celery to the pan. Sauté the vegetables for a few minutes until they begin to soften.
Pour the red wine into the pan, using it to deglaze the pan by scraping up any browned bits from the bottom. Bring the wine to a simmer.
Return the chicken to the pan, breast side up, and pour some of the red wine mixture over it. Place fresh herbs, such as rosemary, thyme, and parsley, both inside the cavity and around the chicken.
Cover the roasting pan with a lid or aluminum foil and transfer it to the preheated oven. Roast the chicken for approximately 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
Every 20 minutes or so, baste the chicken with the red wine mixture from the pan to keep it moist and flavorful.
Once the chicken is fully cooked, remove it from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Optionally, you can strain the remaining liquid in the pan, discard the vegetables and herbs, and reduce the wine sauce on the stovetop to thicken it. Drizzle the sauce over the carved chicken for added flavor.
Remember that cooking times may vary depending on the size of the chicken and the accuracy of your oven, so it's always a good idea to use a meat thermometer to ensure the chicken is cooked to the proper temperature.