Wine and thyme braised chicken

ingredients

• • 1 good-quality chicken
  • 2 teaspoon sea salt
  • 2 teaspoon dried thyme
  • 2 tablespoon olive oil
  • 1/2 cup white wine
  • 2 bay leaves
  • 6-8 whole black peppercorns
  • 2 cup stock – vegetable or chicken
  • 200 gram chargrilled artichokes

method

• • 1

    Preheat oven to 170°C.

  • 2

    Remove any excess fat from the chicken, then pat dry the cavity. Sprinkle with 1 tsp each of sea salt and dried thyme.

  • 3

    Splash oil into an oven-proof dish that’s large enough to take the whole chicken snugly. Pour in the wine and simmer for 30 minutes on the stovetop – this burns off the alcohol and prevents any bitterness.

  • 4

    Place the chicken in the dish, adding the remaining salt, thyme, bay leaves and peppercorns. Pour enough stock around the bird to come about a third or halfway up. Scatter the artichokes around the chook.

  • 5

    Cover or seal with foil and cook in the oven for 1½-2 hours.

  • 6

    Leave to sit, covered, for 20-30 minutes before serving.

  • 7

    Serve in shallow bowls with roasted Brussels sprouts, rice or mashed potatoes.

notes

• With simple recipes, use the best quality ingredients you can lay your hands on as there’s nowhere to hide. This recipe used Bostock’s organic chicken. Though more expensive – the full flavour is worth every penny. -This recipe used salt-reduced Continental Stock Pot stock. - Brussels sprouts are gorgeous roasted. Halve each, drizzle with olive oil, season with salt and pepper, then roast in a medium oven for 30 mins.