Entertaining Main Italian

Winemaker's chicken

Name: Annie Conley's Italian roast chicken recipe
Yield: 6
Cuisine: /italian
Ingredients: 50.00 ml extra virgin olive oil, plus extra, to drizzle; 2 x 1.6kg whole chickens, each jointed into 8 pieces, on the bone (see note); 2 small red onions, finely chopped; 4 garlic cloves, finely chopped; 375ml white wine; 250ml chicken; 2 tsp red wine vinegar; 2 tsp white wine vinegar; 350g seedless white grapes; Finely grated zest of 1 lemon; 62.50 ml firmly packed flat-leaf parsley leaves, finely chopped

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by delicious. team

delicious. team

Jan 20, 2025

"On the farm, the most integral part of the year is the grape harvest. The vineyard is the primary focus of the farm, so to celebrate this significance, it seems natural to have grapes included in our main course. Roast chicken has long been a family favourite, and here, the addition of white wine, herbs and grapes, with a touch of vinegar and lemon for acidity, makes for a lively braised alternative. Make sure you buy organic free-range chickens. If you’re ever in Umbria, seek out a chicken from La Bottega della Carne in Ponterio, Todi. Our favourite butchers, Gianni Primieri and his brother Roberto, will look after you!" - Annie Conley

This recipe is by Annie Conley

2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
2 x 1.6kg whole chickens, each jointed into 8 pieces, on the bone (see note)
2 small red onions, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups (375ml) dry white wine
1 cup (250ml) chicken or vegetable stock
2 tsp red wine vinegar
2 tsp white wine vinegar
350g seedless white grapes
Finely grated zest of 1 lemon
1/4 cup firmly packed flat-leaf parsley leaves, finely chopped

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

In a large deep frypan, heat the oil over medium-high heat. Season chicken all over, then cook, in batches, in a single layer, skin-side down first, for 10 minutes, turning occasionally, or until well browned all over. Remove from pan and place on a large plate. Repeat to cook all chicken, and set chicken aside, reserving pan.
3.

In the same pan, reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until onions are soft. Add wine to pan, scraping the bottom of the pan with a wooden spoon to loosen the flavourful brown bits from base of pan. Cook, stirring frequently, for 5-6 minutes, until wine is almost evaporated.
4.

Pour in stock and vinegars and return chicken to pan, skin-side up. Bring to the boil, then bake in oven for 35 minutes. Scatter over grapes and roast for a further 15 minutes, or until chicken is cooked and juices run clear when thickest part of the thigh is pierced with a skewer, grapes have blistered and sauce has reduced. Season to taste and rest for 5 minutes before serving.
5.

Arrange chicken on a large platter and spoon over sauce and grapes. Serve sprinkled with zest and parsley.

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Recipe Notes

Jointing a chicken is when you cut a whole chicken into individual pieces or ‘joints’, which typically include the legs, thighs, wings and breasts. Ask your local butcher to do this for you.