Drunken Chicken
- 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
- Produce
- Almonds (1/4 cup)
- Bay leaves (2)
- Carrot (1)
- Dried apricots (1/4 cup)
- Marjoram or parsley (2 sprigs)
- Marjoram or parsley (2 tablespoons)
- Onion (2)
- Prunes, pitted (1/4 cup)
- Thyme (2 sprigs)
- Meat
- 4- to 5-pound (about 2 kg) roasting chicken (1)
- Canned Goods
- Chicken broth (3 cup)
- Cooking & Baking
- Flour (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Pearl barley (1 cup)
- Dairy
- Butter (6 tablespoons)
- Beer, Wine & Liquor
- Brandy (1/4 cup)
- White wine, sweet (1 cup)
- White wine, dry (2 cups)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 1, 2001 (11 years ago).
1 person saved this recipe.
