pot roast chicken in white wine and redcurrant jelly

Ingredients

300ml white wine
2 tbsp redcurrant jelly
6 garlic cloves, quartered lengthways
½ x 20g pack fresh rosemary
1 Large Chicken, about 1.7-2kg
Small knob of butter

Method

1. Preheat the oven to 180°C, gas mark 4. Place the wine, jelly, garlic and rosemary sprigs in a large casserole dish and mix well together.
2. Check the label of the chicken for the exact cooking time – it should be about 2 hours, but will vary depending on its weight. Place the chicken in the dish, cover and cook for 1 hour.
3. Remove the lid, rub the breast with the butter and season. Return to the oven, uncovered, for the remainder of the cooking time until cooked through and golden.
4. Lift out the chicken and place on a board to carve. Strain the juices into a small jug, and use for gravy. Serve with green beans and rosemary and garlic-roasted potatoes.

http://www.waitrose.com/recipes/index.aspx?recipeuid=cfc59f0a-4a6e-4ae5-91b6-a2076cedf359