Aromatic poached and barbecued chicken

Aromatic poached and barbecued chicken
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make, 1 hour 50 minutes to cook

A super succulent poached chicken recipe, infused with Asian flavours, that benefits from being given the barbecue treatment.

Nutrition: per serving

Calories
426kcals
Fat
10.5g (2.4g saturated)
Protein
62.8g
Carbohydrates
12.7g (11.6g sugars)
Salt
0.9g
Calories
426kcals
Fat
10.5g (2.4g saturated)
Protein
62.8g
Carbohydrates
12.7g (11.6g sugars)
Salt
0.9g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, quartered
  • 2 celery stalks, halved
  • 1 leek, white only, halved
  • 2 carrots, quartered
  • 250ml Madeira wine
  • 1 garlic bulb, halved lengthways
  • 2 cinnamon sticks
  • 3 star anise
  • 1 orange, halved
  • 2 red chillies, halved
  • Handful of fresh coriander stalks
  • 80g fresh ginger, roughly chopped
  • 2 litres chicken or vegetable stock
  • 2 tbsp soy sauce
  • 4 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 (about 2.3kg) free-range, corn-fed chicken

Method

  1. Heat a large saucepan over a moderate heat, pour in the olive oil, then add the onion, celery, leek and carrot. Brown well for 10-15 minutes. Add the Madeira and simmer for a few minutes until syrupy. Add the remaining ingredients, except for the chicken, and bring to a simmer.
  2. Carefully add the chicken to the pan and top up with water if the chicken isn’t fully submerged. Cover the pan with a lid. Turn down the heat and simmer gently for 1 hour.
  3. Preheat the barbecue. Remove the pan from the heat and allow to sit for a further 20 minutes. Using 2 slotted spoons, carefully remove the chicken from the stock and place on a tray. Cover and set aside.
  4. Strain 200ml of the cooking liquid into a heavy-based saucepan and bring to the boil. Reduce for 5-10 minutes until the sauce has a thick, syrupy consistency. Brush the chicken all over with the sauce, then cook on a moderate barbecue, turning occasionally, until blackened all over. 

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