Wine can chicken

By Mary Berg

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Mary Berg's take on the classic beer can chicken, but with the added twist of a bright and fruity can of wine.

YIELDS

1H 40 Mins

Ingredients

1 cup (250 ml) dry white wine
1/2 lemon, zested and juiced
2 sprigs rosemary
4 garlic cloves, unpeeled, divided
1 whole chicken (about 1.5 kg)
1 to 2 tablespoons butter, melted
1 onion, sliced into thin wedges
1 cup (250 ml) low sodium chicken broth, plus more, if needed
1/4 cup (60 ml) 35% cream, optional
1 tablespoon stoneground Dijon mustard
4 handfuls baby spinach
2 tablespoons finely chopped parsley

Directions

Arrange your oven rack to the bottom third of the oven and heat it to 425º F. Set out a cast iron skillet or small flat-bottomed roasting pan.
Using a can opener, remove the label and top of a tall, thin can such as a can of green beans or tomato soup, saving the contents for later use. Rinse the can and pour in the wine followed by the zest and juice of half of the lemon. Add in the rosemary sprigs. Smash, peel, and roughly chop two garlic cloves and add to the can. Stand the can in the center of your skillet or roasting pan and, being careful of the sharp edge, fit the chicken cavity over the can so that it sits upright. Brush the chicken with butter and season well with salt and pepper.
Scatter the onions and the remaining two unpeeled garlic cloves around the chicken and pour the chicken broth into the bottom of the pan.
Carefully transfer to the oven and roast for one hour and 15 minutes or until the internal temperature of the thigh reaches 165º F. If the onions start to catch and go dry, add another splash of chicken broth to the pan.
Carefully remove the chicken from the can and set it aside on a cutting board to rest for 10 minutes while you make the pan sauce.
Remove the rosemary from the can and pour the schmaltzy wine mixture into the pan. Bring to a simmer over medium-high heat, scraping the bottom of the pan to remove any stuck-on bits, and reduce by about half. Stir in the cream, if using, as well as the mustard and spinach. Finish the sauce with parsley and season to taste with salt and pepper and more lemon juice and zest, if needed.
Carve the chicken and serve either in the pan or with the sauce on the side. Enjoy!