Bake the chicken in a buttered tin for 15 minutes at 200°C . Remove from oven and make the sauce which is quite delicious. Remove the chicken from the roasting pan and keep warm. Place the roasting pan on the hob and add 150ml white wine and a generous tablespoon ( I added a bit more) of red current jelly. Reduce the sauce and whisk in 50g butter. Transfer to sauce boat.
I have no good reason as to why I don't have the finished chicken on the table!! Serving and taking photos of the desserts clearing made my brain fuzzy! It is a very simple dish but very tasted and can be prepared in advance of roasting and left in fridge- that's my kind of dish!
I served this with an asparagus risotto.
Adapted from Mary Berry real food fast