Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

NIGELLA'S ST TROPEZ CHICKEN




Source of Recipe


Nigella Lawson


Recipe Introduction


Serves 6


List of Ingredients




1 large chicken, jointed into 10 pieces
Juice of 1 lemon
60ml olive oil
60ml honey
125ml rosé wine
2 garlic cloves, bruised
1tbsp mixed herbs with lavender



Recipe



Put the jointed chicken into a large freezer bag. Combine the lemon juice, oil, honey and wine, stirring to dissolve the honey. Pour this mixture into the bag, chuck in the garlic and herbs, seal and refrigerate overnight or for up to two days.

Heat the oven to 170C/Gas 3. Place the chicken, skin-side up, into a roasting tin with its marinade, and cover with foil. Cook for two hours, then remove the foil and turn up the heat to 200C/Gas 7. Cook for another 15 to 25 minutes or until the skin of the chicken is bronzed. Keep an eye on it, though, as the honey can burn.

Place the chicken on a warmed plate and pour or spoon off any excess fat from the juices.

Put the tin on the hob, add 125ml of water and deglaze the pan juices to make a glossy, golden-brown gravy.