May 14, 2014
Summer Roast Chicken with Peaches and Basil
Boiling the chicken before roasting it sounds like a bit of effort, but it makes sure the meat is juicy, tender, delicious. As for the peaches, they turn into a bit of a puree, an instant chutney, that is as fragrant as it is tasty – a lighter way to do Sunday lunch.
Substitute the basil with…mint, thyme, tarragon.
Cooking time: 1 hour 20 minutes
- 1 whole chicken
- 250ml white wine
- 4/5 sprigs of thyme
- 100ml oil
- 3 peaches, roughly chopped
- 3 tbsp basil, chopped
Preaheat the oven to 220C/gas mark 7.
Put the chicken breast down in a big pan and pour over the wine, throw in the thyme, and add enough cold water to cover the bird. Let it boil for ten minutes. In a separate pan, bring the potatoes to the boil for ten minutes, too.
Meanwhile, put the oil in a roasting dish and let it heat up in the oven. Once the chicken has boiled for ten minutes, remove it from the liquid (which can be kept as an excellent stock) and place it right side up in the roasting tin. Drain the potatoes and pour them carefully in around the sides of the chicken, spoon the sizzling oil over the veg and meat. Sprinkle a good pinch of salt over the whole lot.
Put the roasting tin back into the oven and let it cook for 30 minutes before reducing the temperature to 170C/gas mark 3, and basting the bird and potatoes again. Cook it for another 30 minutes before checking that the juices run clear when you an insert a knife. If they don’t keep it in the oven a bit longer, but if they do, remove the chicken from the dish and leave it on a plate on the side, covered in foil. Add the peaches and basil to the potatoes, give them a stir and return the dish to the oven for another 10 minutes.
Carve the chicken and serve it with big spoonfuls of the potatoes and peaches on the side, drizzling over any juice from the tin, adding some fresh basil and any bits of green veg you fancy.