Roast red wine chicken (Poulet rôti au vin rouge) from My Little French Kitchen: Over a Hundred Recipes from the Mountains to the Market Squares and Shores of France by Rachel Khoo

  • thyme
  • whole chicken
  • Show all ingredients...

  • EYB Comments

    Chicken should be marinated for 30 minutes or overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken should be marinated for 30 minutes or overnight.

  • dutes8080 on October 07, 2021

    This recipe was the disaster of disasters and can only agree with DKennedy's comments. I decided when it came out dramatically undercooked to do the only humane thing and consign the body to the bin. I wouldn't give it even one star and I will be very careful before using any more of her recipes.

  • wodtke on October 27, 2014

    Dkennedy: I note that in the online version of the recipe, at least, the heading shows a cooking time of 1 hour, but the instructions seem to call for only a total of 45 minutes in the oven. Looks like something is wrong, I agree. The size of the chicken might be a factor too -- 3 lbs is pretty small these days.

  • DKennedy on October 26, 2014

    Making this for dinner tonight. The timing and/or temperature is off for this recipe. I have had it in for 30 minutes at 400 degrees, covered, and when I took it out it was clear that 15 more minutes uncovered will not be enough to cook it through or brown it. I have kicked it up to 450 for the last 15 minutes but I am sure it will need a lot more time.

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