Drunken Chicken

Directions

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   1.
2. 2
   Wipe the chicken inside and out with paper towels.
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   Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl.
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   Add the chicken and seal the bag with as little air as possible, leaving it in the bowl.
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   Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
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   2.
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   To roast the chicken, heat the oven to 425F (220C/Gas 7).
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   Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper.
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   Discard the marinade.
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    Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast.
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    Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes.
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    Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often.
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    Turn the bird onto the other leg and roast for 15 more minutes.
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    And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time.
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    To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
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    3.
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    Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and saute, stirring occasionally, until it is soft but not brown, 5 to 7 minutes.
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    Stir in the barley and saute 2 to 3 minutes until the grains look transparent.
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    Add the stock with salt and pepper, cover, and bring to a boil.
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    Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes.
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    Taste, and if the barley is not tender, add more stock and continue simmering.
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    4.
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    Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn.
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    Let them cool.
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    When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm.
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    The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
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    5.
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    When the chicken is done, transfer it to a platter and cover it with foil to keep warm.
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    Discard fat from the pan, leaving behind the cooking juices.
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    Stir in the flour and cook, stirring, for 1 minute.
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    Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices.
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    Add the stock and simmer again until the gravy is slightly thickened and reduced by half.
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    Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
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    6.
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    If necessary, reheat the barley pilaf.
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    Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning.
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    Discard trussing strings from the chicken and spoon the barley pilaf around it.
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    Moisten it with a little gravy and serve the rest separately.
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    Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation).
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    Marinate them for 1 to 2 hours.
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    Drain and pat the pieces dry on paper towels, then coat them in seasoned flour.
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    Melt the butter in a saute pan or skillet and fry the chicken pieces until well browned on all sides.
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    Cover the pan and roast in a 350F (175C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes.
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    Transfer them to a platter and keep warm.
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    Discard excess fat from the pan and make the gravy as directed.