Do-ahead · Poultry

Brandy roasted chicken with mushrooms and pearl barley

It’s not the greatest photograph, but the taste more than makes up for it!!  The juices of the chicken go down into the pearl barley/mushroom mixture and it is incredible! My sister gave me this recipe and it’s a really good one. All you need with it is a green salad as the barley is filling.

Serves 4 to 6

A 3lb whole organic chicken
5 cloves garlic, crushed
1/2 cup brandy
1/4 cup good olive oil
Sea salt and freshly ground black pepper
2 oz butter
1 large brown onion, chopped
4 cloves garlic, sliced
1 oz mixed dried mushrooms rehydrated in 1 cup boiling water
1 lb fresh baby cremini (brown) mushrooms
1 cup pearl barley
1/2 cup dry white wine
1 1/2 cups chicken stock

Place the chicken, crushed garlic, brandy, olive oil, salt and pepper in a bowl and toss to coat.
Place in the fridge for 1 to 4 hours to marinate moving the chicken around in the marinade.

Preheat the oven to 400 F

Secure the chicken legs with kitchen string. Heat a large non-stick pan over high heat and cook the chicken breast side down, for 5 minutes or until golden.
Remove the chicken from the pan and set aside.
Melt the butter in the pan and add the onion, garlic and cook for 5 minutes or until onion has softened.

Strain the dried mushrooms, reserving the liquid. Add the drained mushrooms to the pan with the fresh mushrooms. Cook for 5 minutes.
Add the barley and wine and cook for a further minute until the wine is absorbed. Add the reserved mushroom liquid and stock and stir to combine.

Transfer the contents of the frying pan to a baking dish and top with the chicken.
Cover with foil and roast for 55 minutes.
Remove the foil and roast for a further 10 to 15 minutes or until the chicken is golden and cooked through.
Serve with the mushroom and pearl barley.