Roast Chicken with Winston Churchill's White Wine Sauce

Ingredients:

• 1 whole chicken (about 1.5 kg)
• 4 tablespoons of butter
• 2 crushed garlic cloves
• 1 onion, quartered
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 1/2 cup dry white wine (a good Chardonnay or similar wine)
• 1 cup chicken broth
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Prepare the chicken: Preheat your oven to 200°C (400°F). Make sure the chicken is well cleaned and dried with paper towels. Season the inside and outside of the chicken with salt and pepper.

2. Butter the chicken: Generously coat the chicken with 2 tablespoons of butter. Place the crushed garlic, quartered onion, rosemary, and thyme inside the chicken. These herbs will infuse the meat with flavor during cooking.

3. Roast the chicken: Place the chicken in a roasting pan or large baking dish. Put it in the preheated oven and roast for about 1 hour to 1 hour 15 minutes, or until the chicken is golden brown and its internal temperature reaches 75°C (165°F). Baste the chicken every 20 minutes with its own juices or some melted butter.

4. Prepare the white wine sauce: While the chicken is roasting, prepare the sauce. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the white wine and chicken broth. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, until the sauce slightly reduces and thickens.

5. Finishing and serving: When the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the chicken with the white wine sauce, pouring it generously over the meat.

Tips:

• The chicken can be served with roasted vegetables, potatoes, or a green salad.
• The secret to Churchill's recipe lies in the butter and white wine, which add incredible richness to the sauce.

Recommended Side Dishes:

Winston Churchill loved to pair his roast chicken with seasonal vegetables, potatoes, and sometimes rice or even bread to soak up the delicious sauce. Here are some of the sides most frequently associated with this recipe:

• Roasted Potatoes: Potatoes cut into wedges and roasted with olive oil, salt, pepper, and herbs like rosemary or thyme. They pair perfectly with the richness of the chicken and white wine sauce.

• Seasonal Vegetables: Vegetables like carrots, green beans, peas, or even broccoli, often steamed or sautéed in butter. These vegetables add freshness and contrast to the richness of the main dish.

• Rice: While less common, rice is sometimes served, especially with a more liquid sauce. It helps complete the meal by absorbing the flavorful sauce.

• Fresh Bread or Baguette: For a more traditional touch, it was not uncommon for Churchill to serve his chicken with fresh bread or a crunchy baguette to dip into the white wine sauce.

• Green Salad: A simple green salad made from lettuce, arugula, or watercress, accompanied by a light vinaigrette, can also be served to provide a refreshing contrast to the hearty meal.

These side dishes offer a mix of textures and balance out the rich flavors of the roast chicken with white wine sauce.

Wine Suggestions:

To accompany the roast chicken with white wine sauce, Winston Churchill, with his refined taste, would have likely chosen a dry white wine or a light red wine. Here are a few suggestions that might have matched his style:

• White Wine:

  • Chardonnay (a rich and full-bodied white wine): A Chardonnay, particularly from Burgundy, would complement the richness of the white wine sauce and roast chicken well. It offers a nice buttery texture with enough acidity to balance the dish.
  • Sauvignon Blanc: A lighter, fresher, and more aromatic Sauvignon Blanc with herbaceous and citrus notes would be an excellent choice to add brightness and complement the sauce.
  • Meursault: If Churchill were opting for a truly top-tier wine, a Meursault from Burgundy, with its richness and nutty, buttery aromas, would be a perfect pairing for such an elegant dish.

• Light Red Wine:

  • Pinot Noir: A Pinot Noir, with its fine tannins and red fruit aromas, would also make a great match for roast chicken, especially if the wine has a lighter, fruitier profile without being overly tannic.
  • Beaujolais: A Beaujolais or Beaujolais-Villages, a light and fruity red wine, would have been a slightly more casual but equally delicious choice to pair with this dish.

Additional Recommendations:

• Champagne: As a great lover of champagne, Churchill might have chosen a brut champagne for a more refined touch. He often started his meals with champagne, and it would pair beautifully with this dish for a festive effect.

In summary, to accompany this roast chicken with white wine sauce, a Chardonnay or a light Pinot Noir would be ideal choices, staying true to the sophistication of Churchill's meals.