Poulet rôti au vin rouge / Roasted red wine chicken

 I am always on the lookout for chicken recipes and saw this one  on Drizzle and Dip‘s blog last week.  This delicious roasted red wine chicken comes from Rachel Khoo’s second cook book – My Little French Kitchen.



  • 150ml red wine
  • 100g tomato paste
  • 3 sprigs of thyme, leaves picked
  • 3 sprigs of marjoram, leaves picked, or ½ teaspoon dried ( I could not get any marjoram and just left it out)
  • 100ml red wine vinegar
  • 1 whole chicken cut into 8 pieces (approx. 1.5kg)
  • salt and ground black pepper
  • 500g baby potatoes, washed ( I used some sweet potato too)
  • 3 onions, peeled and cut into quarters ( I used whole small onions)
  • 6 carrots, peeled and cut into quarters lengthways


  1. Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade.
  2. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes. In the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil. (I skipped this step and used the potato and sweet potato raw)
  3. Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200°C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish.
  4. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp ( Baked it for about 40 minutes vs 15 minutes, turning the chicken once). Serve immediately.     photo2
  5. Rachel says:Tips: Buying a whole chicken always works out more affordable. If you aren’t up for dissecting it yourself, ask your butcher to cut it into pieces for you. Otherwise if there’s no knife-wielding butcher about you can always cheat and go for chicken thighs. If you’re unsure whether the chicken is cooked through, pierce with a sharp knife and the juices from the chicken should come out clear.
  6. Get ahead: The veg and chicken can be prepared up to a day in advance, then simply pop it all in the baking tray and cook as indicated in the recipe.

Old-Fashioned Carrot Marmalade

IMG_1025Carrot MarmaladeOnce again my sister inspired me to make a carrot marmalade.  Something I have never done before!

I found a recipe on this website .


1 whole Orange

1  Lemon

2-½ cups Sugar

2 cups Water

2 cups Carrots, Peeled And Shredded

1 Tablespoon Ginger, Peeled And Diced Finely


Preparation Instructions:

First, wash the citrus in very hot water to remove any wax from the outside. If possible, try to use organic citrus. Dice both the orange and lemon (rind and all) into extremely fine chunks. Remove all seeds when you see them. Place the diced fruit into a large stock pot, and then add the sugar and water. Do not heat yet.

Wash, peel, and shred the carrots (use any color you’d like). Then, add those to the pot.

Peel and finely dice the ginger. This will help brighten the flavor and remove some of the bitterness inherent to the lemon and orange peels. This is totally optional.

Carrot Marmalade

Put the pot on the stove top. Turn the heat on to medium, and stir to integrate the sugar with the water. Then, heat the mixture up to a full boil, and allow to cook for at least 30 minutes. Stir very often (or you can end up with a messy, hardened, candied blob). Keep an eye on the mixture. You want it to be thick and for the carrots to start looking glazed (like glass), and you don’t want a watery dish.

Once the mixture is thick (you’ll know), remove pot from the heat and set it on the counter to cool a bit.

You can preserve this marmalade by canning according to standard and approved safe canning practices. Since I don’t have canning equipment, I store mine in plastic containers, which I freeze and refrigerate.

Well to tell you the truth…. I overcooked the mixture and ended up with a gooey sticky marmalade!

My sister used some of the marmalade in  a topping she made for a cheese dish.