Warm Chicken à la Vinaigrette
A refreshing roast chicken dish with a vinaigrette, perfect for a summer's day.
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- •1.2 kilos Chickenwhole, on the bone
- •Olive oilfor rubbing
- •1 Chicken stock cubedissolved in olive oil
- •White wine vinegarfor deglazing
- •Shallotsreduced with vinegar
- •Parsleychopped
- •Chiveschopped
- 1
Preheat the oven and prepare the chicken by rubbing it with a paste made from olive oil and a dissolved chicken stock cube.
10 min
- 2
Roast the chicken in the oven for approximately 1 hour, or until cooked through.
1h 10m
- 3
Allow the chicken to rest and cool slightly before handling.
10 min
- 4
Chop the chicken into large chunks and place on a platter.
5 min
- 5
Deglaze the roasting pan with white wine vinegar and reduce it by two-thirds.
5 min
- 6
Add olive oil to the reduced vinegar to create a vinaigrette.
2 min
- 7
Pour the vinaigrette over the chicken and garnish with chopped parsley and chives.
3 min
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