Sparkling Wine Braised Chicken


Preparation time - Under 2 Hrs.
Servings - 4-6


Ingredients



1 5-pound whole chicken
2 teaspoons salt, divided
½ teaspoon freshly ground pepper
1 bunch thyme, divided
1 bunch sage, divided
2 lemons, halved
1 orange, halved
¼ cup clarified butter or ghee
1 onion, sliced
2 stalks celery, large slices
2 carrots, large slices
¾ cup sparkling wine
Additional salt and pepper to taste.


Method


1
Pat the chicken dry inside and out, then season all over with 1 ½ teaspoons salt and pepper. Stuff the chicken with 1 lemon and half an orange. Squeeze the juice from the remaining lemons and orange, and reserve. Add a half bunch of thyme and sage to the inside of the chicken. Using kitchen twine, tie the legs together and tuck the wings behind the breasts for even cooking.
2
Preheat the oven to 200°C. In the 24cm Round Casserole, heat 1 tablespoon butter. Add onions, celery and carrots and ½ teaspoon salt. Sauté until the vegetables begin to soften, 5-6 minutes. Add sparkling wine and reserved citrus juices to deglaze the Dutch Oven. Place the prepared chicken on top of the vegetables and place in the oven.
3
Cook for 15-20 minutes until the chicken is beginning to brown. Reduce the heat to 180°C and continue cooking for about 1 1⁄2 hours, basting every 15-20 minutes with butter. Check the temperature of the chicken with a meat thermometer. The chicken is done when it is at least 75°C when tested in between the thigh and lower breast. Allow the chicken to rest for 15-20 minutes before slicing and serving. Serve the chicken with the pan sauce, and garnish with remaining herbs.