Recipe: Moscato Chicken

Author: Angele


  • 1 Frozen whole chicken
  • 750 ml Moscato wine
  • Thyme
  • Rosemary
  • Salt
  • Pepper (whole or ground)
  • 3 cloves garlic
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cups milk
  • 1 cup pan juices


  1. In a large roasting pan cover frozen chicken with salt, pepper, thyme, and rosemary.
  2. Pour same blend into the chicken’s cavity
  3. Add halved garlic cloves between legs, wings, breast, in cavity
  4. Pour wine in roasting pan, drizzling over chicken.
  5. Cook at 350 C for 4 hours, basting occasionally
  6. After 4 hours, take out 1 cup of pan juices.
  7. Melt butter and flour in a sauce pan
  8. Add pan juice and milk. Whisk continuously making sure to scrape the bottom of the pan.
  9. Continue until liquid thickens to desired consistency. If you want your gravy thicker, use 3 tbsp. butter and flour.
  10. Serve chicken with gravy and root vegetables or mashed potatoes

I LOVE Moscato wine and when I had some left over this weekend I created this masterpiece.  Serve with root vegetables or mashed potatoes.