Ingredients:

  • 1 whole chicken (about 3.5 lbs / 1.6 kg), patted thoroughly dry
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 large Yellow Onion, quartered
  • 4 large Shallots, peeled and halved lengthwise
  • 4 sprigs fresh Thyme
  • 2 cloves Garlic, smashed
  • 1 cup Dry Ruby Port Wine
  • 1 cup good quality Chicken Stock (low sodium)
  • 2 tablespoons Unsalted Butter, chilled and cubed
  • 1 tablespoon Balsamic Vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Season the chicken liberally, inside and out, with salt and pepper. Place the onion quarters, shallots, thyme, and garlic inside the cavity.
  2. Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the chicken breast-side down first until deeply golden brown (about 5-7 minutes). Flip and sear the back for 3 minutes. Remove chicken and set aside.
  3. Add a splash of Port to the hot pan to lift any browned bits (the fond). Add any remaining shallots and onions and sauté briefly until softened.
  4. Return the chicken to the pot, breast-side up. Pour the remaining Port wine around the chicken (not over the skin). Bring to a gentle simmer on the stovetop.
  5. Cover the Dutch oven and transfer to the preheated oven. Roast for 45 minutes.
  6. Remove the lid. Lower the oven temperature to 375°F (190°C). Continue roasting for another 30-45 minutes, basting occasionally, until the internal temperature in the thickest part of the thigh reads 165°F (74°C).
  7. Remove the chicken from the pot and let it rest tented loosely with foil for at least 15 minutes.
  8. Strain the pan juices into a small saucepan, discarding the cooked aromatics. Add the chicken stock. Bring to a rolling simmer over medium heat and reduce by about one-third until it coats the back of a spoon (nappé stage).
  9. Remove the sauce from the heat. Whisk in the chilled butter, one cube at a time, to emulsify and enrich the sauce (monter au beurre). Stir in the balsamic vinegar, if using. Taste and adjust seasoning.
  10. Carve the chicken and drizzle generously with the Port reduction sauce. Serve immediately with creamy mashed potatoes.