Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves
- 1 onion, quartered
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup red wine vinegar
- 1/2 cup dry red wine
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the chicken inside and out with cold water and pat dry with paper towels.
3. Rub the chicken with olive oil and season with salt, pepper, thyme, and rosemary.
4. Stuff the chicken with the onion quarters and minced garlic.
5. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
6. While the chicken is roasting, prepare the sauce. In a medium saucepan, combine the chicken broth, red wine vinegar, and red wine. Bring to a boil and reduce the heat to medium-low. Simmer for 10-15 minutes, or until the liquid has reduced by half.
7. Whisk in the Dijon mustard and butter until the butter has melted.
8. In a small bowl, whisk together the flour and 1 tablespoon of water until smooth. Whisk the flour mixture into the sauce and simmer for an additional 5 minutes, or until the sauce has thickened.
9. Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.
10. Serve the chicken with the sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Roasting temperature: 425°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 650mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Dry red wine can be substituted with dry white wine or chicken broth.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Butter can be substituted with olive oil or coconut oil.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add chopped carrots, potatoes, and celery to the roasting pan for a one-pan meal.
- Use different herbs such as sage, oregano, or parsley for a different flavor profile.
- Use a different type of vinegar such as balsamic vinegar or sherry vinegar for a different flavor profile.
- Add chopped mushrooms to the sauce for a richer flavor.
Tips and tricks:
- Let the chicken rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Baste the chicken with the pan juices every 20-30 minutes for a more flavorful and moist chicken.
- Use a gravy separator to remove excess fat from the pan juices before making the sauce.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Place the carved chicken on a platter and pour the sauce over the top. Garnish with fresh herbs such as thyme or rosemary.
Garnishes:
Fresh herbs such as thyme or rosemary.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
- Crusty bread
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
- If the sauce is too thin, whisk in more flour or cornstarch until desired thickness is reached.
- If the chicken is not cooked to the correct temperature, return it to the oven and continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Sauce Robert is a classic French sauce made with red wine vinegar, mustard, and butter. It is often served with roasted meats such as chicken, beef, or pork.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the chicken with the sauce on the side or pour it over the top for a more flavorful dish.
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