This one-pot cava chicken recipe is the perfect entertaining dish for the weekend
The dry, citrussy cava forms the base of a creamy sauce, while the roast chicken is perfect for sharing with friends – along with a few glasses to cheers with.
Three things that make me happy: entertaining, roast chicken and a cold glass of something fizzy. This recipe gives me all of those things - and it's done in one pan!
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Yields:
4
Prep Time:
10 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
943
Ingredients
40 g butter, softened
300 ml cava
2 Tbsp. wholegrain mustard
1.2kg free-range whole chicken
1/2 lemon
4 shallots, peeled and halved
1 garlic bulb, cloves separated
4-6 sage leaves
750 g baby potatoes, halved
220 g green beans, trimmed
1 Tbsp. plain flour
150 ml double cream
2 Tbsp. fresh parsley, finely chopped
Directions
Step 1Put the softened butter into a small bowl and stir in 1tbsp of the cava along with half the wholegrain mustard. Season the chicken, stuff the lemon inside then rub all over with the butter mix.
Step 2Preheat oven to 200°C (180°C fan) mark 6. Put the shallots and garlic in a large, lidded ovenproof casserole dish. Pour in the remaining cava, add the sage and sit the chicken on top. Roast in the oven for 20min, then turn oven down to 180°C (160°C fan) mark 4. Cook for another hour, basting throughout, until cooked through.
Step 3Meanwhile, add the potatoes to a pan of cold, salted water and bring to a boil. Simmer for 12-15min, adding the green beans for the last 4min. Drain well and set aside in a lidded pan.
Step 4Remove the chicken from the pan and transfer to a platter, covering with foil and a tea towel to rest.
Step 5Put the chicken pan on the hob over a medium heat and use a wooden spoon to scrape all the goodness off the bottom. Sprinkle in the flour and cook for 2min, stirring constantly until combined. Pour in the cream and bring to a scant simmer before turning down and stirring in the remaining mustard. Bubble for 3-4min, until thickened slightly. Season to taste.
Step 6Pile the potatoes and green beans on to the chicken platter and spoon over the cava sauce.
GH TIP
A dollop of wholegrain mustard really brings the sauce together, but you could use Dijon instead.
Per serving:
Calories: 943
Protein: 51g
Fat: 58g
Saturates: 26g
Carbs: 39g
Sugars: 9g
Fibre: 7g
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
