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Warm Chicken a la Vinaigrette

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 10 grams Knorr Chicken Stock Cube
  • 1 tbsp vegetable oil
  • 1.2 kg whole chicken
  • For the vinaigrette dressing:
  • 40 ml white wine vinegar
  • 75 ml extra virgin olive oil
  • 1 small red onion, finely chopped
  • Black pepper, to taste
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • A handful small basil leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

679kcal

Energy (kJ)

2841kJ

Protein (g)

37.8g

Carbohydrate incl. fibre (g)

2.6g

Carbohydrate excl. fibre (g)

2.2g

Sugar (g)

0.8g

Fibre (g)

0.4g

Fat (g)

56.5g

Saturated fat (g)

13.1g

Unsaturated fat (g)

39.7g

Monounsaturated fat (g)

28.5g

Polyunsaturated fat (g)

11.2g

Trans fat (g)

0.0g

Cholesterol (mg)

188mg

Sodium (mg)

560mg

Salt (g)

1.40g

Vitamin A (IU)

1962IU

Vitamin C (mg)

7.7mg

Calcium (mg)

30mg

Iron (mg)

3.26mg

Potassium (mg)

465mg

Total

2717kcal

11365kJ

151.2g

10.2g

8.8g

3.2g

1.4g

226.2g

52.5g

158.8g

113.8g

44.9g

0.1g

754mg

2241mg

5.60g

7848IU

30.7mg

118mg

13.05mg

1859mg


  • 1 Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.
  • 2 Make a paste by crumbling the Knorr Chicken Stock Cube with the vegetable oil. Rub the paste all over the chicken with your finger tips to season it.
  • 3 Place the chicken in a roasting tin and roast in oven for 1 hour - 1 hour 30 minutes or until the chicken is cooked through. Check that the chicken is thoroughly cooked by inserting a skewer into the thickest part of the chicken; if the juices run clear, then the chicken is cooked. If the juices are pink, then cook the chicken for a little longer.
  • 4 Remove the chicken from the tin and place the roasting tin on the hob on medium heat. Add the white wine vinegar and using a spoon, scrape up all the tasty bits that have stuck to the bottom of the pan. Cook gently until the vinegar has reduced by two-thirds and is almost like syrup. Add the extra virgin olive oil and stir in. Add the red onions, and season to taste with black pepper.
  • 5 While the vinegar is reducing, carve the warm chicken into portions. Drizzle the hot vinaigrette over the chicken. Garnish with parsley, chives and basil leaves and serve at once.