Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 chicken, weighing approximately 1 kg (2 1/4 lb)||Fairtrade black pepper, freshly ground|
|1 oz (30 g) butter, softened||1 oz (30 g) butter|
|1 clove garlic, crushed||1 small onion, finely chopped|
|3 tbsp Fairtrade dried oregano||16 fl oz (500 ml) Fairtrade white wine|
|Juice of 1 Fairtrade lemon||8 fl oz (250 ml) hot chicken stock|
|Juice of 1 Fairtrade lime|
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the chicken in a large roasting dish.
Mix the butter, garlic, and 2 tbsp of the oregano in a small bowl to make a paste. Then stir in the juice of the lemon and the lime.
Gently ease the skin away from the breasts at the neck cavity and smear half the paste onto the breasts under the skin. Smear the remaining paste all over the chicken.
Place the squeezed lemon and limes into the cavity of the chicken.
Make the Herb Wine Sauce now by heating the butter in a frying pan. Add the onion and gently cook until soft. Stir in half of the wine and all of the stock. Pour the sauce directly into the roasting dish all around the chicken. Season the chicken well with a good grinding of Fairtrade black pepper and sprinkle the remaining oregano all over the chicken.
Cover the chicken with foil, and place it in the oven. After 45 minutes, remove the chicken from the oven and stir the rest of the wine into the cooking juices.
Reduce the temperature to 150°C/300°F/Gas Mark 2, and cook the chicken for another 45 minutes. Then remove the foil and cook for a final 10 minutes. Remove from the oven and allow to rest for 10 minutes before carving. Pour the remaining sauce from the roasting dish into a gravy jug, spooning off any fat.
Serve the chicken with Fairtrade basmati rice and seasonal greens.
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