Vincotto Roasted Chicken with Herb and Sherry Stuffing

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January 17, 2018

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Roasted chicken recipe by Donna Hay

  • Yields: 6-8 Servings


1 x 4 pounds (1.8kg) chicken

¼ cup (60ml) vincotto*

2 bunches (600g) sweet black seedless grapes, cut into small bunches

Tarragon Butter

¼ cup finely chopped tarragon leaves

100g unsalted butter, softened

sea salt and cracked black pepper

Herb and Sherry Stuffing

50g unsalted butter

2 eschalots (French shallots),

finely chopped

2 tablespoons thyme leaves

1 tablespoon finely chopped

rosemary leaves

½ cup (125ml) dry sherry

3 cups (210g) fresh sourdough breadcrumbs


Preheat oven to 180°C (350°F). To make the tarragon butter, place the tarragon, butter, salt and pepper in a bowl and mix until smooth. Set aside.

To make the stuffing, melt the butter in a large frying pan over medium heat. Add the eschalots, thyme, rosemary, salt and pepper and cook for 3–4 minutes, stirring, or until soft. Add the sherry and cook for 1–2 minutes or until reduced and syrupy. Remove from the heat, add the breadcrumbs and mix to combine. Set aside to cool slightly.

Fill the cavity of the chicken with the stuffing and tie to secure. Using your fingers, carefully loosen the skin away from the breast and push the tarragon butter mixture under the skin.

Place the chicken onto a lightly greased heavy-based ovenproof dish. Brush with 1 tablespoon of the vincotto and sprinkle with salt and pepper. Cook for 40 minutes.

Add the grapes to the dish, drizzle with the remaining vincotto and cook for a further 30 minutes or until the chicken is cooked and the grapes are soft. Serves 6–8.

Tip: You can stuff and butter the chicken up to two days in advance. Keep refrigerated and brush with the vincotto just before cooking.


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