Herb-Roasted Chicken with Red Wine Reduction
A savory delight featuring a tender roasted chicken leg seasoned with fresh rosemary, thyme, and garlic. This dish is paired with creamy mashed potatoes, sautéed green beans, and finished with a drizzle of rich red wine reduction. A comforting yet elegant meal perfect for any occasion.
Contributed by DJ JJ on November 18, 2024
Recipe
Ingredients:
- 1 kg of Chicken leg (bone-in)
- 2 tbsp of Olive oil
- 3 cloves of Garlic (minced)
- 1 tsp of Salt
- 1 tsp of Black pepper
- 3 sprigs of Fresh rosemary
- 2 sprigs of Fresh thyme
- 500 g of Potatoes
- 200 ml of Whole milk
- 50 g of Unsalted butter
- 250 g of Green beans
- 150 ml of Red wine
- 1 tsp of Cornstarch (optional)
- 100 ml of Chicken stock
Method:
Cooking Method Prepare the Chicken: Preheat the oven to 200°C (392°F). Rub the chicken leg with olive oil, garlic, salt, pepper, rosemary, and thyme. Place the chicken on a baking tray and roast for 40 minutes or until golden and cooked through. Make the Mashed Potatoes: Boil peeled potatoes in salted water until tender. Drain, then mash with butter and warmed milk. Season with salt to taste. Cook the Green Beans: Blanch green beans in boiling water for 3 minutes, then sauté with olive oil, salt, and pepper. Prepare the Red Wine Reduction: In a saucepan, simmer red wine and chicken stock until reduced by half. For a thicker sauce, whisk in cornstarch mixed with water. Adjust seasoning. Plating: Place the mashed potatoes on one side of the plate. Lay the roasted chicken leg partially over the potatoes. Arrange the sautéed green beans alongside. Drizzle the red wine reduction over the chicken and garnish with a sprig of rosemary.
