Drunken Chicken

Ingredients

• 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

For the marinade

• 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

For the pilaf

• 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

Steps

1. 1. Wipe the chicken inside and out with paper towels. In a large heavy-duty plastic bag set over a bowl, combine all the marinade ingredients. Add chicken, seal with as little air as possible and leave the bag in the bowl. Refrigerate in the marinade for a day, turning from time to time; the bag keeps all the chicken moist with marinade.
2. 2. Heat the oven to 425°F (220°C/Gas 7). Remove the chicken from the marinade, pat dry with paper towels and sprinkle inside and out with salt and pepper. Discard marinade. Truss the chicken and lay on its back in a roasting pan. Slice the butter and put on the breast. Roast about 15 minutes, basting often, until sizzling and beginning to brown. Turn onto one leg and roast another 15 minutes, basting often; turn onto the other leg and roast 15 more minutes. Finally turn onto its back to finish, allowing 50 minutes to 1 hour total. Test by lifting with a two-pronged fork and pouring juice from the cavity: it should be clear, not pink.
3. 3. Meanwhile, melt butter in a heavy pan for the barley. Add onion and sauté for 5 to 7 minutes, stirring occasionally, until soft but not brown. Stir in barley and sauté for 2 to 3 minutes until the grains look transparent. Add stock, salt and pepper, cover and bring to a boil. Lower the heat and simmer for 30 to 40 minutes until all liquid is absorbed. Taste; if the barley is not tender, add more stock and keep simmering.
4. 4. Spread almonds on a baking sheet and brown in the oven with the chicken for 2 to 3 minutes, watching carefully to prevent burning. Let cool. Once barley is cooked, sprinkle prunes, apricots and almonds on top and leave covered to keep warm. The pilaf can be refrigerated up to 2 days and reheated on the stovetop just before serving.
5. 5. Transfer the cooked chicken to a platter and cover with foil to keep warm. Discard pan fat but leave the cooking juices. Stir in flour and cook for 1 minute, stirring. Add sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add stock and simmer again until the gravy is slightly thickened and reduced by half. Strain into a saucepan, reheat, taste and adjust seasoning.
6. 6. Reheat the barley pilaf if necessary. Add marjoram or parsley, stir to mix all ingredients and taste for seasoning. Remove the chicken's trussing strings and spoon pilaf around it. Moisten with a little gravy and serve the remaining gravy separately.

Quick fix:

1. Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs. Marinate for 1 to 2 hours, drain and pat the pieces dry with paper towels, then coat in seasoned flour. Melt butter in a sauté pan or skillet and fry until well browned on all sides. Cover the pan and roast at 350°F (175°C/Gas 4) until very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer to a platter and keep warm. Discard excess pan fat and make the gravy as directed.