The redcurrant jelly in this chicken recipe gives it a beautiful glaze and delicious taste. Serve with a variety of roast vegetables.
- Preheat oven to 180 degC. Warm redcurrant jelly until runny, then brush it over the skin on top of the chicken (size 16). Put chicken in a casserole dish.
- Place peeled shallots, chopped carrots, garlic and thyme around the chicken and pour in red wine. Cover casserole dish.
- Cook in centre of oven for approximately 1 1/2 hours. Remove lid and cook for a further 15 to 30 minutes, or until the chicken skin is a light golden colour.
- Remove the chicken from the casserole dish and spoon out shallots and carrots. If the casserole dish is flameproof, place on the hob and boil the juices until they have thickened to a rich gravy. If it's not flameproof, transfer the mixture to a pan to boil and reduce. Serve sauce spooned overthe chicken.