INGREDIENTS
1 small chicken (about 1,2 kg)
30 ml fresh rosemary, finely chopped
30 ml fresh sage, finely chopped
30 ml fresh flat-leaf parsley, finely chopped
2 cloves garlic, crushed
375 ml verjuice
160 ml chicken stock
25 ml wholegrain mustard
salt and freshly ground black pepper to taste
4 leeks, cut into large pieces
1 x 410 g can red kidney beans in brine, drained
200 g button mushrooms
To serve:
600 ml brown rice, cooked
Method
Mix the herbs, garlic, verjuice, chicken stock,mustard, salt and pepper together in a glass bowl.
Place the whole chicken in a roasting pan.
Pour verjuice mixture over and into the cavity of the chicken.
Scatter the leeks, beans and mushrooms into the roasting pan and toss lightly to cover in verjuice mixture.
Cover chicken with foil and roast for 10 minutes in a preheated oven at 200°C.
Remove the foil and roast for a further 25 – 30 minutes or until chicken is cooked through.
Carve chicken into pieces and serve with mushrooms, beans, leeks and sauce drizzled over the brown rice.
Verjuice
Verjuice is available at all leading food supermarkets. It is the unfermented juice of unripe grapes or crab apples. It is used as a souring acid instead of vinegar or lemon juice in condiments and sauces. Can be replaced with apple cider or white wine vinegar.
