Chef Reuben Riffel is back with another mouthwatering winter recipe that will surely impress your guests. This time, he presents his signature Red Wine Roast Chicken, a dish that combines the richness of red wine with the succulence of perfectly roasted chicken.

What makes Red Wine Roast Chicken so special?

This recipe is a perfect blend of flavors and textures. The red wine adds a depth of flavor to the chicken, making it tender and juicy. The aromatics used in the marinade infuse the meat with a delicious fragrance that will have your guests asking for seconds.

How to prepare Chef Reuben Riffel's Red Wine Roast Chicken

Feeds: 4-6

Prep Time: 15 min

Cooking Time: 40 min

Ingredients:

1 Whole Free-Range Chicken, back removed and butterflied
200g Streaky Bacon, cut into chunks
1 Onion, diced
1 Celery Stem, diced
200g Baby Carrots, peeled and cut in half
200g Mushrooms, whole
A few sprigs of Fresh Thyme
3 Bay Leaves
5 Garlic Cloves, whole
500ml Stellenzicht Arenite Shiraz
Salt & Pepper
2 tbsp Olive Oil
2 tbsp Butter, room temperature
2 tbsp Flour
Fresh Parsley, for garnish

Method:

1. Preheat oven to 180°C. Season the chicken thoroughly with salt and pepper on both
sides and rub with olive oil. Place the chicken skin side down in a medium hot casserole
pot. Sear for a few minutes until the skin is golden brown, then turn the chicken over.
2. Add the mushrooms, celery, carrots, garlic, thyme, and bay leaves to the pot. Pour in the
wine and cover the pot. Place in the oven for 15-20 minutes.
3. Remove the pot from the oven and place it back onto the stove. Remove the whole
chicken and place it onto a roasting tray, skin side up. Place the chicken back into the
oven and roast for a further 20 minutes.
4. In the meantime, return the lid to the pot and simmer on the stove until the vegetables
have softened.
5. To make a Beurre Manié, mix the butter and flour together to form a thick paste that
almost resembles dough. Knead the ingredients until the flour is fully incorporated.
Crumble the Beurre Manié into the sauce and whisk until thickened.
6. Once the chicken is cooked through, cut it into portions and place it into the sauce.
Garnish with chopped parsley. Serve with buttery mashed potatoes and a glass of
Stellenzicht Arenite Shiraz.

Why choose Red Wine Roast Chicken for your next dinner party?