Aromatic poached and barbecued chicken

  • Portion size: Serves 8
  • Takes 25 minutes to make, 1 hour 50 minutes to cook
  • Difficulty: medium

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

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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
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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.
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  5. 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. 

Nutrition

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