Pain D'epices Poultry
6,0 / 10
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
Preheat oven to 220°C (200 fan) | 425°F | gas 7.
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.
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.
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.
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.
Sprinkle the gingerbread crumbs over the chicken and serve with the port sauce.