Chef Powell's roast chicken with mustard, tarragon, and shallots
One of the golden rules of food and wine pairing is to select a dish that matches the weight and flavour intensity of your wine. Why? Well, it makes for a more cohesive dining experience by ensuring that all the flavours and textures are in balance. And there are few better examples of this kind of gastronomic harmony than a rich yet refreshing chardonnay paired with a succulent whole roast chicken.
In honour of our sixth month of One Wine, we reached out to Chef Dave Powell at Morso Food for April’s recipe. Dave also provided our inaugural recipe in November, so we thought it only fitting to ask for their signature roast chicken dish. He has come back to us with a stunning yet simple recipe that is packed with flavour and is a perfect accompaniment for the Bannockburn Chardonnay. One small tip: make sure not to serve this white too cold ‒ it will help bring out the wine’s natural richness.
Serves 6
Ingredients
1. Let the bird come up to room temperature, then season the cavity with salt and pepper. Stuff the tarragon, thyme, garlic and lemon inside, making sure not to overfill the chicken. Tie the legs together with some kitchen string to keep everything in.
2. Rub the outside of the chicken with the mustard, covering every part, and season with salt and pepper.
3. Place the chicken, breast side up, in a roasting tin with the shallots scattered around the bird, and pour the wine into the tray.
4. Roast at 180 degrees for around 45-75 mins*. To check if the bird is cooked, pierce the space between the leg and breast with a knife ‒ when properly cooked, the juices should run clear.
5. Let the chicken rest for about 15 minutes before carving, and serve with the roasting juices alongside simple roast potatoes or a green salad.
*every bird will be different in terms of cooking time, based on size, temp of bird before roasting and the speed of your oven, so keep an eye on it in those last 30 minutes.
In honour of our sixth month of One Wine, we reached out to Chef Dave Powell at Morso Food for April’s recipe. Dave also provided our inaugural recipe in November, so we thought it only fitting to ask for their signature roast chicken dish. He has come back to us with a stunning yet simple recipe that is packed with flavour and is a perfect accompaniment for the Bannockburn Chardonnay. One small tip: make sure not to serve this white too cold ‒ it will help bring out the wine’s natural richness.
Serves 6
Ingredients
- 1 happy chicken that's had a good life
- 2 whole cloves of garlic
- 15 springs each of tarragon and thyme
- Half a lemon
- 2 heaped tbsp of Dijon mustard
- 10 shallots, peeled and left whole
- 1 cup of white wine (something dry and appropriate for cooking. Save your Bannockburn for drinking)
1. Let the bird come up to room temperature, then season the cavity with salt and pepper. Stuff the tarragon, thyme, garlic and lemon inside, making sure not to overfill the chicken. Tie the legs together with some kitchen string to keep everything in.
2. Rub the outside of the chicken with the mustard, covering every part, and season with salt and pepper.
3. Place the chicken, breast side up, in a roasting tin with the shallots scattered around the bird, and pour the wine into the tray.
4. Roast at 180 degrees for around 45-75 mins*. To check if the bird is cooked, pierce the space between the leg and breast with a knife ‒ when properly cooked, the juices should run clear.
5. Let the chicken rest for about 15 minutes before carving, and serve with the roasting juices alongside simple roast potatoes or a green salad.
*every bird will be different in terms of cooking time, based on size, temp of bird before roasting and the speed of your oven, so keep an eye on it in those last 30 minutes.