Chicken & Root Vegetables roasted in Red Wine


Time:   45 minutes to an hour, depending on quantities
Effort:  Easy
Serves: 2

Ingredients

6 chicken legs or thighs, skin on (see notes at the bottom)
2 large yellow beets, peeled & quartered lengthwise
4 large carrots, peeled, whole
1 parsnip, peeled & cut lengthwise
3 medium potatoes, peeled & quartered lengthwise
1 cup dry red wine
2 tbsp neutral oil (such as Canola)
4 cloves garlic thinly sliced
1 shallot minced
Salt & pepper to taste
Rosemary sprigs (optional)

Heat oven to 400c
Add oil to a medium-large oven proof deep baking dish (such as pyrex or cast iron) and add the chicken, beets, carrots, parsnip, shallots and garlic. Add 1/2 of the wine, cover and roast for about 20 minutes or until you can hear it sizzling. Remove from oven, turn chicken & vegetables over and add the rest of the wine & the potatoes. Baste with the sauce. Turn heat up to 435c. Cover and return to oven. Roast for another 20 to 35 minutes or until the chicken and the vegetables are well cooked. You may cook longer if you wish, just remember to baste from time to time. Serve immediately with some fresh crush country bread to dip into the sauce.

Notes:

1. To roast a whole chicken: Cut the chicken through the backbone and flatten - add to your roasting pan and follow the rest of the steps.
2. Use any root vegetables you wish or that are in season!
3. You may add the rosemary sprigs to the sauce mid-way through cooking, though it's optional

Hungarian Sour Potatoes (savanyú krumpli)


Time: Approx. 25 minutes
Effort: Easy
Serves: 4

Ingredients

4 large potatoes, peeled and sliced about 1/8th" thick
1 large onion, peeled and sliced thinly
2 tbsp canola or other neutral oil
2 tsp whole black peppercorns
4 large bay leaves
2 tbsp white wine vinegar
1 cup water (approx.)
2 tbsp sifted flour
Salt
1/2 cup heavy cream
Parsley for garnish

Method

Using a large saucepan, heat up oil on medium/high heat. Add onions and potatoes and sauté until the onions are transparent. Add peppercorns, bay leaves, vinegar and water, combine well, then lower the heat to medium/low, cover and simmer. Stir occasionally and if necessary add some more water. It should not be too watery. When the potatoes are well cooked though not mushy (!) take off the burner and sprinkle in the flour & combine well. Add the cream, mixing well and return to heat until it thickens & season with salt to taste. Serve garnished with a sprig of parsley alongside your favourite meat or fish or even any vegetarian dish. 

Note: the cream can be omitted if you prefer.