Warm chicken a la vinaigrette recipe

13 ratingsRate
commentsLeave a comment
  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 369 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
warm chicken a la vinaigrette (h)

You might wonder why I roast a whole chicken, and then cut it up into portions? Well, a whole chicken is very good value compared to chicken fillets and, in my opinion, chicken cooked on the bone always has a better flavour.

Preheat the oven to Gas Mark 5, 190°C, 170°C fan, 375°F.

I like to season my Everyday Value chicken with a Knorr Chicken Stock Cube. Crumble the Knorr Chicken Stock Cube into the olive oil, mixing into a paste until the cube has dissolved. Rub the paste over the chicken to season it.

Pour a little olive oil into a roasting tin and place the seasoned chicken in the tin. Roast for 1 hour to 1 hour ten minutes until the chicken is cooked through. Make sure you check that the chicken is thoroughly cooked by inserting a skewer into the chicken near the leg; if the juice run clear, then the chicken is cooked through. If the juices are bloody, then cook the chicken for a little longer. As I often say, use your eyes when you cook.

Remove the chicken from the oven and set aside to rest in the roasting tray until still warm but just cool enough to handle.

Remove the chicken from the roasting tray and place the roasting tray on the hob. Now make the hot vinaigrette dressing. Heat the roasting juices in the pan until hot, and then add in the white wine vinegar, shaking the pan to dissolve the roasting juices into the vinegar. You want to cook this until the vinegar has reduced by two-thirds and is almost syrupy.

While the vinegar is reducing, cut the warm chicken into serving pieces, using a sharp knife. Watch me and you'll see how easy this is. First cut off the legs, then cut through the joints to separate the legs into thighs and drumsticks. Cut off the wings. Cut the breasts off the chicken, then slice the breasts into portions. Place the legs, wings and breast pieces on a serving platter. Sprinkle the finely chopped shallot over the chicken. I'm very fond of shallots, as you might have noticed.

Now finish off the dressing. Add the olive oil to the reduced vinegar and stir in. Taste to check the seasoning and adjust to taste. Spoon the hot vinaigrette over the portioned chicken. Garnish with basil, parsley and chives and serve at once.

This would be nice with a fresh tomato salad, a potato salad or simply boiled new potatoes.

Chef's tip from Marco Pierre White: A very simple alternative to a roast chicken is my Warm Chicken a la Vinaigrette with shallots and herbs. I use the chicken's roasting juices to make a warm vinaigrette - very simple, very good.

Click here to watch the video on how to make Warm Chicken a la Vinaigrette

 

Text ingredients & recipe link
Email recipe details
Print recipe
  • Ingredients

  • 1 Knorr Chicken Stock Cube
  • 1tsp olive oil, plus olive oil for roasting
  • 1.2kg Everyday Value chicken
  • 1-2 shallots peeled and very finely chopped
  • For the hot vinaigrette dressing

  • 40ml white wine vinegar
  • 75ml extra virgin olive oil
  • basil sprigs
  • parsley sprigs
  • chives (cut in half)
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    369
    18%
  • Sugar
    0.7g
    <1%
  • Fat
    20g
    28%
  • Saturates
    3g
    15%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
Find out more
Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.