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Roast Chicken with Red Wine Sauce

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Instructions

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Pre heat your oven to 200°C / 180°C fan / gas mark 6. Put a large pan on of water with a little salt on the boil for the Potatoes. Put a frying pan on a medium heat with a little oil. Once hot add your Chicken Breast and season with a little salt and pepper. Cook for about 5 minutes.
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Cut the Carrot into batons (peeling optional). Aim for 3 or 4 cm in length. Scatter them on a baking tray avoiding overlaps and drizzle a little oil. Add a little salt and pepper for seasoning. Ensure they are all coated and stick in the centre of the oven.
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Once the Chicken Breast is browned add this to a baking tray and add to the top of the oven to cook with the Carrot. Leave both in the oven for around 25 minutes. Around about half way add the Garlic Clove to one of the baking trays to roast.
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Peel and chop the Potatoes into chunks. Drop into the pan of boiling water and simmer until soft. Once done mash the Potatoes with a little Butter and mash in the Garlic Clove clove from the baking tray.
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While the Potatoes cook, add another drizzle of oil to the frying pan from earlier. Slice and add the Mushroom and Bacon Lardons with a little salt and pepper and fry for 5 minutes. Then slice and add the Red Onion and continue to fry for another few minutes. Add the Water and Red Wine Stock and bring to the boil. The simmer for a further 5 minutes.
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Make sure the Chicken Breast is cooked and add to the plate. Share out the mash and Carrot and spoon over the delicious sauce. Eat and Enjoy!!
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