This Week We're Loving
The Ned Sauvignon Blanc
So Michael Weldon is cooking Roast Chicken with Leek and Fennel
Ingredients
1 whole chicken
1 head of fennel, cut into 8 wedges
2 leeks, sliced into rounds
Seasoning
1 cup chicken Stock
150mL of The Ned Sauvignon Blanc
Pinch of sea salt
100g room temperature butter
Garnish
1 bunch dill
1 bunch chives
1 bunch coriander
1/2 lemon
Method
- Heat an oven to 200 degrees celcius fan forced.
- On the bottom of a roasting dish with a high side add the fennel and leek. Season with sea salt, add butter, stock and The Ned Sauvignon Blanc
- Place the chicken on top of the vegetables, season with sea salt and drizzle with olive oil. Roast for 45 minutes to 1 hour depending on the size of the chicken.
- Once cooked through, strain off the cooking liquid into a saucepan and reduce into a sauce, add a squeeze of lemon. Rest the chicken for 15 minutes.
- Carve the chicken and plate up on a platter with the leek and fennel. Top with the reduced sauce and garnish with herbs and extra lemon.
Cheers!
