A great sticky dish straight from the oven - or a winner when you go for a picnic
Ingredients
- 1.75kg chicken joints: cut a 2kg chicken into 10-12 pieces or use 10-12 thighs or drumsticks
- 2 star anise
- 2 garlic cloves
- 1 small onion or shallot, halved
- 1 carrot, chopped
- 2 bay leaves
- 2 tbsp honey
- 2 tbsp wholegrain mustard
- 2 tbsp olive oil
Method
- 1. Put all the chicken, apart from any breasts, into a large saucepan with the star anise, garlic, onion, carrot and bay leaves. Cover with cold water, add 1 teaspoon salt and bring to the boil. Simmer for 5 minutes then skim. Cook very gently for a further 30 minutes, adding the breasts after 15 minutes. Cool the chicken in the liquid, then remove the chicken pieces, bay leaves and some of the star anise. (Keep the stock as a base for a risotto or soup.)
- 2. Preheat the oven to 200°C/fan180°C/gas 6. Place the chicken skin-side up in a casserole dish. Mix the honey, mustard and oil and brush or spoon half of it over the chicken. Season, and cook, uncovered for 10 minutes. Baste and cook for another 15-20 minutes until piping hot and nicely glazed.
Chef's tip
This is great when hot and sticky from the oven – maybe served with some boiled rice and stir-fried Chinese greens – or cooled and taken on a picnic. Cooking the chicken in stock keeps it wonderfully moist.