Warm Chicken a la Vinaigrette
This recipe is so simple, yet so tasty. The chicken is rubbed with oil and a crushed Knorr Chicken Stock Cube for maximum taste and then served with a very simple homemade vinaigrette that’s packed with freshly chopped herbs. So delicious!
- Recipe serves4
- Preparation Time10 min
- Cooking Time70 min
Ingredients
- 1 Knorr Chicken Stock Cube
- 1 tbsp vegetable oil
- 1.2kg whole chicken
- For the hot vinaigrette dressing:
- 40ml white wine vinegar
- 75ml extra virgin olive oil
- 1 small red onion, very finely chopped
- Black pepper to taste
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Handful small basil leaves
Method
- Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.
- Make a paste by crumbling the Knorr Chicken Stock Cube with the vegetable oil. Rub the paste all over the chicken with your finger tips to season it.
- Place the chicken in a roasting tin and roast in oven for 1 hour - 1 hour 10 minutes or until the chicken is cooked through. Check that the chicken is thoroughly cooked by inserting a skewer into the chicken near the leg; if the juices run clear, then the chicken is cooked. If the juices are pink, then cook the chicken for a little longer.
- Remove the chicken from the tin and place the roasting tin on the hob on medium heat. Add the white wine vinegar and using a spoon, scrape up all the tasty bits that have stuck to the bottom of the pan. Cook gently until the vinegar has reduced by two-thirds and is almost like syrup. Add the extra virgin olive oil and stir in. Add the red onions, and season to taste with black pepper.
- While the vinegar is reducing, carve the warm chicken into portions. Drizzle the hot vinaigrette over the chicken. Garnish with parsley, chives and basil leaves and serve at once.
- Tips: Serve with new potatoes and mixed salad. To reduce fat, eat without chicken skin.
