STICKY BAL­SAMIC ROAST CHICKEN

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 20 MINS COOK 6 HRS 10 MINS

4 gar­lic cloves, crushed ½ cup bal­samic vine­gar 2 tbsp di­jon mus­tard 1 tbsp brown sugar 1 tbsp olive oil

2 tbsp coarsely chopped fresh oregano

2 tbsp coarsely chopped fresh flat-leaf pars­ley 2kg whole chicken

ONE Place gar­lic, vine­gar, mus­tard, sugar, oil and half each of the oregano and pars­ley in a 4.5-litre (18-cup) slow cooker. Stir to com­bine.

TWO Dis­card ex­cess fat from chicken cav­ity. Place chicken in slow cooker and turn to coat in mix­ture. Cook, cov­ered, on low, for about 6 hours.

THREE Care­fully re­move chicken from cooker and cover to keep warm. Trans­fer cook­ing liq­uid to a medium fry­ing pan. Skim and dis­card fat from sur­face of cook­ing liq­uid. Bring liq­uid to the boil.

Boil, un­cov­ered, for 10 mins or un­til sauce is re­duced to ½ cup. Driz­zle chicken with sauce. Sprin­kle with re­main­ing herbs to serve.

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