Adam Liaw’s roast chicken with bacon and mushroom stuffing and red wine gravy

Roast chicken with bacon and mushroom stuffing and red wine gravy.
Roast chicken with bacon and mushroom stuffing and red wine gravy. Photo: Supplied.

 This is sponsored content for Lilydale

There's nothing wrong with chicken and red wine: think coq au vin or cacciatore. Just choose a lighter red and you'll be laughing. This chicken is like a roasted version of the French classic coq au vin.


  • 250g sliced mushrooms
  • 50g butter
  • 1 large onion, diced
  • 2 cloves garlic, roughly chopped 
  • 100g bacon
  • 6 sprigs thyme, leaves only
  • 2 cups fresh breadcrumbs
  • 1 egg
  • ½ tsp salt, plus extra to season
  • 1 Lilydale whole chicken (about 1.7kg)
  • 1 tbsp dark soy sauce
  • 1 carrot, halved
  • 1 stick of celery, cut into 5cm lengths

Red wine gravy

  • 1 onion, finely diced
  • 1 tsp flour
  • ½ cup red wine
  • 1 cup chicken stock
  • ½ tsp dark soy sauce
  • 15 g cold butter
  • ½ tsp red wine vinegar


  1. Microwave the mushrooms uncovered for 3 minutes.
  2. Heat a medium frying pan over medium heat and add the butter and onions. Cook the onions for about 1 minute, then add the garlic and cook for a further 2 minutes until the onions are translucent. Add the bacon, mushrooms and thyme and fry until browned.
  3. Pour everything over the breadcrumbs, crack in the egg, add the salt and mix well.
  4. Stuff into the cavity of the chicken and rub the skin of the chicken with soy sauce. Season well with salt and pepper.
  5. Heat your oven to 200C fan. Place the chopped carrot and celery on a roasting tray with the chicken and roast for 75 minutes. Remove from the oven. Transfer the chicken to a separate plate and rest for 15 minutes.
  6. To make the gravy, place the roasting pan over medium heat and add the onion. Fry the onion for about 5 minutes (you can add a little butter if there is not enough oil in the tray), then add the flour. Stir to a roux, then add the red wine, chicken stock and soy sauce. Scrape up the drippings from the tray and then transfer the sauce to a saucepan, discarding the carrot and celery. Bring to a simmer for about 10 minutes until thickened, then whisk in the cold butter and red wine vinegar.
  7. Serve the chicken with the red wine sauce on the side.

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.

We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale. Dedication you can taste.