The sophistication of this comforting, heart-warming dish belies the simplicity of its preparation – all the ingredients cook together in a single vessel, meaning less washing up after your juicy roast
RECIPE AND FOOD STYLING POLLYANNA COUPLAND PHOTOGRAPH INDIA WHILEY-MORTON
Roast of the month.
Roast chicken with vermouth, beans and roast grapes
Serves 4 Hands-on time 20-25 min Oven time 1 hour 10 min
EASY SWAPS
If you don’t have any vermouth you can use a dry sherry or white wine.
• 1 tbsp vegetable oil, plus extra
to brush
• 4 banana shallots, finely sliced
• 4 garlic cloves, finely sliced
• 2 sage sprigs
• 120ml dry (white) vermouth
• 2 x 400g tins butter beans
• 1 medium free-range chicken
• ½ tsp dried thyme
• 300g black grapes
• 50ml double cream
• ½ bunch flatleaf parsley,
leaves picked and chopped
1Heat the oven to 180°C fan/gas 6. Put the oil in a hob-safe roasting tray or wide casserole over a medium-high heat. Once hot, add the shallots and garlic with a pinch of salt. Cook for 5 minutes until softened, then add the sage and vermouth and bring to the boil. Drain the beans, pouring the liquid from one of the tins into the tray (discard the liquid from the other tin), then sit the chicken on top. Brush the skin with oil to help crisp it up, then season well with salt and pepper and sprinkle with the dried thyme. Roast the chicken for 40 minutes.
