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Categories:
chicken salt butter flour white wine brandy carrot onion bay leaves thyme marjoram butter onion pearl barley chicken almonds prunes marjoram
Viewed: 34 - Published at: 5 years agoIngredients
- a 4- to 5-pound (about 2 kg) roasting chicken
- salt and pepper
- 4 tablespoons (60 g/2 oz) butter
- 1 cup (250 ml/8 fl oz) sweet white wine
- 1 tablespoon flour
- 1 cup (250 ml/8 fl oz) chicken stock
- 2 cups (500 ml/16 fl oz) dry white wine
- 1/4 cup (60 g/2 oz) brandy
- 1 carrot, grated
- 1 onion, grated
- 2 bay leaves
- 2 to 3 sprigs thyme
- 2 to 3 sprigs marjoram or parsley
- 2 tablespoons butter
- 1 onion, chopped
- 1 cup (200 g/6 1/2 oz) pearl barley
- 2 cups (500 ml/16 fl oz) chicken stock, more if needed
- 1/4 cup (60 g/2 oz) slivered almonds
- 1/4 cup (60 g/2 oz) pitted prunes, chopped
- 1/4 cup (60 g/2 oz) dried apricots, chopped
- 2 tablespoons chopped marjoram or parsley
Method
- 1.
- Wipe the chicken inside and out with paper towels.
- Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl.
- Add the chicken and seal the bag with as little air as possible, leaving it in the bowl.
- Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
- 2.
- To roast the chicken, heat the oven to 425F (220C/Gas 7).
- Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper.
- Discard the marinade.
- Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast.
- Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes.
- Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often.
- Turn the bird onto the other leg and roast for 15 more minutes.
- And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time.
- To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
- 3.
- Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and saute, stirring occasionally, until it is soft but not brown, 5 to 7 minutes.
- Stir in the barley and saute 2 to 3 minutes until the grains look transparent.
- Add the stock with salt and pepper, cover, and bring to a boil.
- Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes.
- Taste, and if the barley is not tender, add more stock and continue simmering.
- 4.
- Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn.
- Let them cool.
- When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm.
- The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
- 5.
- When the chicken is done, transfer it to a platter and cover it with foil to keep warm.
- Discard fat from the pan, leaving behind the cooking juices.
- Stir in the flour and cook, stirring, for 1 minute.
- Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices.
- Add the stock and simmer again until the gravy is slightly thickened and reduced by half.
- Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
- 6.
- If necessary, reheat the barley pilaf.
- Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning.
- Discard trussing strings from the chicken and spoon the barley pilaf around it.
- Moisten it with a little gravy and serve the rest separately.
- Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation).
- Marinate them for 1 to 2 hours.
- Drain and pat the pieces dry on paper towels, then coat them in seasoned flour.
- Melt the butter in a saute pan or skillet and fry the chicken pieces until well browned on all sides.
- Cover the pan and roast in a 350F (175C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes.
- Transfer them to a platter and keep warm.
- Discard excess fat from the pan and make the gravy as directed.