Bargetto Winery

Recipes & Pairings

Roasted Chicked with Chardonnay

by Shawn Stanchfield

A classic roasted chicken infused with fresh rosemary, thyme, garlic, and aromatic vegetables, then served with a rich Chardonnay au jus. High-heat roasting creates beautifully browned, flavorful skin, while the Chardonnay and chicken stock reduce into a savory, elegant sauce that complements the tender roasted chicken.

Fact Sheet
Prep Time
20 minutes
Cook Time
1-1.5 hours
Total Time
1 hour 35 minutes - 2 hours 5 minutes, including resting the meat
Servings
2
Difficulty
Intermediate
Cook With
Regan Vineyards Reserve Chardonnay

Primary aromas of pear, green apple, and honeysuckle fill the nose. Secondary aromas of caramel and crème Brule follow. On the palate this wine expresses minerality, vibrant acidity, and a long creamy finish.

Shop Now

Ingredients

  • 1 whole chicken (2 1/2 Ib.)
  • 1 T. Rosemary, fresh
  • 2 T. thyme, fresh
  • 4 cloves garlic, sliced
  • 1 cup Mirepoix*, small dice (*4 ounces onion, 2 ounces carrot, 2 ounces celery)
  • salt &pepper, to taste
  • 3 T. olive oil

For Aujus

  • 1 cup Chicken stock, low sodium
  • 1 cup Chardonnay

Directions

Chicken

1. Wash chicken and remove excess fat in cavity. Pat dry.
2. Sweat mirepoix and herbs in 2 Tbsp. of oil until tender.
3. Cool.
4. Stuff cavity with mirepoix and truss.
5. Coat chicken with remaining oil and season. Do not cover or refrigerate.
6. Brown chicken in oil on all sides.
7. Place on rack and roast in preheated oven (450° for 20 minutes). Baste. ]
8. Turn temperature to 325°
9. Baste every 15 min. until juices run clear or the chicken reaches an internal temperature of 170°
10. Let rest 15 minutes.
11. Portion chicken, removing carcass.

Aujus

1. Brown carcass and mirepoix.
2. Deglaze with chicken stock and chardonnay.
3. Reduce by half.
4. Strain, pressing firmly through the strainer.

Keep Reading