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Roast Chicken With Red Wine

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $14.14 One serving costs about $14.14 One serving costs about $14.14

$14.14 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

Roast Chicken With Red Wine is a caveman, gluten free, dairy free, and primal main course. This recipe makes 1 servings with 3756 calories, 272g of protein, and 221g of fat each. For $18.84 per serving, this recipe covers 70% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of salt and pepper, chicken stock, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Roast chicken with whole garlic, bay & white wine, Roast Chicken Thighs with White Wine, and Roast Chicken and Mushrooms With Red Wine Sauce for similar recipes.

Ingredients

Servings:
1.44 lb
1.44 lb chicken
chicken
1 pts
1 pts chicken stock
chicken stock
6
6  garlic cloves
garlic cloves
1 large
1 large lemon
lemon
0.67 Tbsps
0.67 Tbsps olive oil
olive oil
2
2  onions
onions
2 cups
2 cups red wine
red wine
some
some black salt and pepper
black salt and pepper
1 bunch
1 bunch tarragon
tarragon
1.44 lb chicken
1.44 lb
chicken
1 pts chicken stock
1 pts
chicken stock
6  garlic cloves
6
garlic cloves
1 large lemon
1 large
lemon
0.67 Tbsps olive oil
0.67 Tbsps
olive oil
2  onions
2
onions
2 cups red wine
2 cups
red wine
some black salt and pepper
some
black salt and pepper
1 bunch tarragon
1 bunch
tarragon

Equipment

aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

  1. Pre-heat the oven to gas mark 6, 400F (200C).
  2. Take the chicken from the fridge and remove the string that holds the legs of the bird together so that the joints are loose
  3. Place the chicken breast side down into the pan
  4. Add the chopped onion and garlic
  5. Cut the lemon in half and squeeze the juice all over the chicken and garlic and onion mixture, then cut the lemon into quarters and stuff some in to the chicken and the other parts into the tray
  6. Pour over the olive oil over everything in the pan
  7. Season and add the tarragon
  8. Place in the oven check the chicken after about 40 mins if the skin looks brown turn the chicken over (I do this so that there is an even colour)
  9. When the bird is cooked ( to test for this slice the bird and if the juice that comes out is clear then your bird is cooked)
  10. Remove the chicken, along with the onions, garlic and lemon and leave to rest on one side cover with foil
  11. With the juices in the pan add some chicken stock and the redwine and reduce until about half.
  12. Carve chicken and serve

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $14.14
Ingredient
3 pounds chicken
1 pint chicken stock
6 garlic cloves
1 large lemon
⅔ tablespoons olive oil
2 onions
2 cups red wine
1 bunch tarragon
Price
$4.34
$1.52
$0.40
$0.50
$0.11
$0.48
$6.26
$0.52
$14.14

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
2234 Calories
140g Protein
114g Total Fat
69g Carbs
54% Health Score
Limit These
Calories
2234
112%

Fat
114g
176%

  Saturated Fat
31g
195%

Carbohydrates
69g
23%

  Sugar
22g
25%

Cholesterol
504mg
168%

Sodium
1366mg
59%

Alcohol
50g
283%

Get Enough Of These
Protein
140g
281%

Vitamin B3
54mg
271%

Vitamin B6
3mg
181%

Selenium
109µg
157%

Phosphorus
1331mg
133%

Vitamin C
94mg
115%

Manganese
2mg
101%

Vitamin B2
1mg
91%

Potassium
3125mg
89%

Iron
13mg
73%

Zinc
10mg
72%

Magnesium
270mg
68%

Vitamin B5
6mg
67%

Vitamin B1
0.78mg
52%

Copper
0.86mg
43%

Folate
143µg
36%

Vitamin B12
2µg
34%

Calcium
327mg
33%

Fiber
7g
31%

Vitamin A
1304IU
26%

Vitamin E
3mg
24%

Vitamin K
19µg
19%

Vitamin D
1µg
9%

covered percent of daily need

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