Umbrian Chicken (serves 4)

Umbrian Chicken (serves 4)

This is roughly how they cook roast chicken in Umbria and it is delicious and beautifully crisp. The secret to the crispiness is to turn the chicken upside down half way through cooking so that it becomes crisp all over (why did I never think of that before?) and to pour a little white wine over the chicken before putting it in the oven. Fresh local herbs – rosemary and sage – are also used.

1 x chicken

2 tbsp. extra virgin olive oil

2 tbsp. white wine

2 cloves garlic – grated

1 sprig rosemary – leaves off stem and lightly crushed

1 sprig sage – pull sage away from center of leaf (tough if cooked) and tear into pieces

Place chicken in a roasting tin and pour over olive oil, rubbing it all over chicken.

Smear in the garlic.

Add rosemary and sage.

Pour over white wine.

Cook in oven for 3/4 hour (I started at 400 degrees and turned down to 350 degrees after half an hour) basting once or twice, then turn over chicken and baste (adding more wine if you need extra liquid). Cook for a further 3/4 hour (I turned heat up to 375 degrees) basting once or twice.

Remove chicken from roasting tin and add water to make gravy.

Pour over wine.



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