1 Sage and Onion Chicken roast
1 dessertspoon of melted butter
1 cup chicken stock
1 dessertspoon of Gravox (or a paste of water, flour, salt and pepper)
1 tsp honey dijon mustard
1 dessertspoon of parsley or chives finely chopped
A splash of cream
½ cup chopped prunes
Make a thin paste with the Gravox or flour mix and a little water. Heat the stock until just before a simmer; slowly add the Gravox whisking the whole time until thickened. Stir through the mustard, herbs and cream. Add the pan juices after the roast is done and thicken accordingly. Set aside.
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx. 15 minutes. Serve with the delicious gravy. Wonderful with your favourite vegetables;
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