Sundays are for family. There’s nothing better than having the entire family around the lunch table. In South Africa this tradition normally involves a braai (barbeque), roast leg of lamb or as our family often does, a stuffed roast chicken with all the trimmings (think potatoes roasted in garlic and rosemary or candied thyme carrots).
- 1 whole chicken
- 5 rashers of bacon, diced
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1 can chickpeas
- 8 sun dried tomatoes in oil
- 2 tablespoons mixed herbs
- smoked paprika
- salt & pepper
- 1 cup white wine
- 1 cup water
- Pre-heat the oven to 200C
- Fry the bacon in a little olive oil till brown. Add the onion, garlic, herbs, sun dried tomato and chickpeas till hot.
- Drizzle the chicken with some olive oil and sprinkle with salt, pepper and paprika.
- Stuff the chicken with the chickpea mix.
- Pour the wine and water in a roasting pot, add the chicken and cover with the lid.
- Cook at 200 for 1 hour.
- Uncover and transfer the chicken to grill for a further 25-30 minutes, until the juices run clear.
- Make a gravy out of the pan juices.
- Rest the chicken for 15 minutes.
- Cut the chicken up and pour over some of the gravy.
- Serve with the stuffing, some garlic and rosemary roast potatoes, candied carrots or a tomato, leafy green salad.
I used a rose wine instead of white wine which made the gravy a tad too vinegary. If the wine is not cooked off enough to your taste, add a tablespoon or two of brown sugar and cook the gravy a little longer. The longer it cooks, the more the wine will cook off. The sugar definitely balances out the wine/vinegar taste.