Brandied Chicken

 Brandied Chicken

Brandied Chicken 

Another Medieval inspired treat...   This is an overnight marinade, to get the most out of the flavours.  It has a warm, delicious taste that makes a great dinner party meal that can be prepared in advance.  The marinade par-cooks the chicken and keeps it very juicy.  It does pong out your fridge though if you don't seal it up well.  It can be cooked on a grill, barbeque or in a hot oven on a wire rack.

 
1 free-range, organic chicken, spatchcocked
½ cup Brandy
3 cloves garlic, crushed
Juice and zest of a lemon
Good pinch of saffron
2 tablespoon of honey
4 spring onions roughly chopped
½ cup good olive oil
Handful of sage
1 teaspoon ground black pepper

Combine all the flavourings in a large Tupperware container or a heavy duty freezer bag.  Add the chicken and massage the marinade into the flesh very well.

Seal the container or bag well and leave the chicken in the fridge overnight to absorb the flavours.  This really does need a good 8-12 hours marinade.

Once ready to cook, heat a grill, barbeque or cook in an oven on high and cook the bird on the non-skin side quickly and ferociously, burning off the alcohol and sealing in the sticky sweet flavours.

Reduce the heat and turn the chicken over, cooking the skin side well.

Ensure the bird is cooked through, test the thickest part of the thigh – juices should run clear.

Just before serving, squeeze over more fresh lemon juice and fresh sage leaves.

Serve with salad, potatoes or rice.