Pain D'epices Poultry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
6
- Ingredients
- 1 oven-ready chicken
- ⅛ cup butter (softened)
- thyme
- 8 shallots (peeled)
- 2 cloves garlic cloves (unpeeled)
- 1 tsp flour
- ⅞ cup Port wine
- 1 ⅔ cups chicken stock
- 1 Star anise
- 1.333 cups Gingerbread (or pain d'epices, crumbled)
Product recommendation
Suggested variation:
Chicken with Vermouth Herb Sauce
Substitute the port for vermouth and add a few sprigs of tarragon to the sauce for a summer version
Preparation steps
1.
Preheat oven to 220°C (200 fan) | 425°F | gas 7.
2.
Rub the chicken all over with the butter, season well and push the thyme inside the cavity. Place in a roasting tin and roast for 20 minutes.
3.
Turn the heat down to 180°C (160 fan) | 350°F | gas 4 and add the shallots and garlic and roast for another hour or so until the juices run clear. Check the shallots occasionally to check they aren't burning - if so, remove.
4.
Transfer the chicken to a platter to rest, covered with foil and place the pan on the heat. Add the shallots back into the pan if necessary.
5.
Stir in the flour and cook out for a couple of minutes, then whisk in the port. Simmer until reduced by half, then whisk in the stock and star anise. Leave to simmer for 10-15 minutes or so until thickened and reduced.
6.
Sprinkle the gingerbread crumbs over the chicken and serve with the port sauce.
