1.
Wipe the chicken inside and out with paper towels. Combine all
the ingredients for the marinade 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, turning it from time to time, for a
day - the bag ensures it is kept moist with marinade.
2. To
roast the chicken: Heat the oven to 425 F/220 C/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 in the oven, basting often, until it sizzles and
starts to brown, about 15 minutes. Turn it onto one leg and
continue roasting 15 minutes, basting often. Turn the bird onto
the other leg and finally 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 sauté, stirring occasionally, until it is soft
but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to
3 minutes until the grains look transparent. Add the stock with
salt and pepper, cover and bring to a boil. 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.
Meanwhile 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 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, stir in the
flour and cook, stirring, 1 minute. Add the sweet white wine and
simmer 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 pearl barley. Add marjoram or parsley,
stir to mix all the ingredients and taste for seasoning. Discard
trussing strings from the chicken and spoon the barley around
it. Moisten it with a little gravy and serve the rest
separately.
What Wine
To Cook: South Africa's recent political renaissance has
prompted the reappearance of its wines in US markets at very
attractive prices. For the marinade, any dry white will do but,
for authenticity's sake, it would be fun to start with a South
African wine, perhaps a Cape riesling. For the sauce, a luscious
sweet white is needed and a muscat from the Constantia or
Robertson district would be ideal.
To
Drink: Sticking to the South African theme at table, I'd
suggest a sauvignon blanc or chardonnay from Stellenbosch -- one
with sufficient fruit to match the muscat in the sauce and the
prunes and apricots in the pearl barley.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan Cooking With Wine (2001) published by Harry N.
Abrams, Inc. in association with COPIA: American Center for
Wine, Food, and the Arts.
