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Thanksgiving Roast Chicken with Rosé Cranberry Sauce

There is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it’s a challenge to find turkey in France. Enjoy our modern Thanksgiving menu. Serve then chicken with our rosé cranberry sauce, a few colourful side dishes including oven-roasted autumn vegetables.

Roast Chicken with Rosé Cranberry Sauce

While the chicken is roasting, enjoy some cocktail and nibbles with your guests. Make sure to leave enough time to rest the bird after it comes out of the oven. Make the cranberry sauce in advance; it goes well with chicken.

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Prep Time 30

Cook Time 1

Total Time 2

Course Main Dish

Cuisine North American

Servings People

Ingredients

For the Chicken:

1.6 kg (3.5 lbs) chicken corn-fed, free-range
50 ml (2 oz) olive oil
50 g (2 oz) butter
salt and pepper
1/2 lemon
1 bunch thyme

For the Rosé Cranberry Sauce:

1/2 bottle Mirabeau Classic Rosé
350 g (12 oz) Fresh or Frozen Cranberries
1 Orange for peel (not zested) and juice
2 star anise
3 cloves
1 cinnamon stick
20 g (3/4 oz) lavender honey or regular honey
30 g (1 oz) Sugar

Instructions

Prepare the Roast Chicken:

Preheat oven to 190°C (375˚F).
Put the lemon and thyme in the chicken’s cavity and season the skin all over with olive oil, salt and pepper.
In a pan heat olive oil to a medium/high heat and sear the chicken on the legs and breasts until evenly golden.
Rub all over with butter and place in a roasting pan.
Roast for an hour basting every 20 minutes. To check if it’s cooked use a temperature probe and check the thickest part of the thigh is 72°C. If you don’t have one, the juices on the thickest part of the leg should run clear if cut with a knife.
Remove from the oven and cover in foil and a tea towel and rest for half an hour (15 minutes at least) before carving.

Prepare the Rosé Cranberry Sauce:

In a hot pan add the wine, spices, orange peel and juice.
Over high heat bring to the boil and reduce by 2/3.
Remove the hard spices and orange peel with a slotted spoon.
Add the honey and dissolve then add the cranberries and sugar.
They will cook quickly so keep a close eye and stir regularly.
Once the cranberries start to break down, taste and add more sugar if needs be.
Serve slightly warm but not piping hot.

Keyword Chicken, Rosé

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Tags:Chicken,Main Courses,Thanksgiving

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Thanksgiving Roast Chicken with Rosé Cranberry Sauce