A really easy casserole dish, the flavours of redcurrant jelly, thyme, garlic and red wine make it a true winter warmer.
- 2 level tbsp redcurrant jelly
- 1 small oven-ready chicken, about 1.25kg (2¾lb)
- 350g (12oz) shallots, peeled
- 350g (12oz) small carrots e.g. Chantenay, scrubbed and trimmed
- 6 cloves garlic, peeled
- 4 sprigs of thyme
- 300ml (½ pint) red wine
Set the oven to gas mark 4 or 180°C.
Warm redcurrant jelly until it’s just runny, then brush it over the skin on top of the chicken. Put the chicken in a casserole dish. Place the shallots, carrots, garlic and thyme around the chicken and pour in the red wine. Cover the casserole dish.
Cook in the centre of oven for about 1¾ hrs; remove lid and cook for a further 15-30 mins, or until chicken skin is light golden.
Remove the chicken from the casserole dish and spoon out the shallots and carrots. If the casserole is flameproof, place on the hob and boil the juices until they have thickened to a rich gravy; if it’s not flameproof, transfer the mixture to a pan to boil and to reduce. Serve sauce spooned over the chicken.
The redcurrant jelly adds sweetness; if you're not keen on a sweet gravy, add a dash of red wine vinegar as well. To freezeLeave to cool then pack in a suitable container and freeze. Use within 1 month. Allow to defrost and reheat thoroughly before serving.