Chicken

Roast chicken with pearl barley stuffing and bittersweet salad

Name: Roast chicken with pearl barley stuffing and bittersweet salad
Yield: 4
Ingredients: 1.4kg whole chicken, spine removed, halved (ask your butcher to do this); 1⁄4 cup (60ml) olive oil, plus extra to serve; 1⁄4 cup (60ml) dry white wine; 3 garlic cloves, crushed; 1⁄2 bunch oregano, leaves picked and chopped; 1⁄2 bunch sage, leaves picked and chopped; 1 1⁄2 cups (300g) pearl barley, cooked according to packet instructions; 3 spring onions, chopped; 1 lemon, halved; 1 bunch rocket, trimmed; 1 treviso lettuce, leaves separated; 4 figs, cut into wedges; 2 tbs extra virgin olive oil; 2 tbs vino cotto (available at specialised delicatessens, substitute balsamic glaze)

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by Silvia Colloca

Cook and author

Jan 07, 2018

A deconstructed stuffing raises the bar.

1.4kg whole chicken, spine removed, halved (ask your butcher to do this)
1⁄4 cup (60ml) olive oil, plus extra to serve
1⁄4 cup (60ml) dry white wine
3 garlic cloves, crushed
1⁄2 bunch oregano, leaves picked and chopped
1⁄2 bunch sage, leaves picked and chopped
1 1⁄2 cups (300g) pearl barley, cooked according to packet instructions
3 spring onions, chopped
1 lemon, halved

Bittersweet fig & treviso salad

1 bunch rocket, trimmed
1 treviso lettuce, leaves separated
4 figs, cut into wedges
2 tbs extra virgin olive oil
2 tbs vino cotto (available at specialised delicatessens, substitute balsamic glaze)

Method

1.

Preheat the oven to 220°C. Line a baking tray with baking paper.
2.

Using a sharp knife, make several 5mm-deep incisions in the thickest parts of the chicken to ensure even cooking. Place in a shallow tray.
3.

For marinade, place oil, wine, garlic and half of the herbs in a small food processor and blitz until well blended. Drizzle all over chicken. Set aside for 20 minutes to allow flavours to develop.
4.

Combine pearl barley, remaining herbs and spring onion in a bowl. Season. Place barley mixture in a mound on the lined tray, place chicken on top, and pour over any remaining marinade. Add lemon halves to tray, cut-side down. Roast in oven for 35-45 minutes or until chicken is golden and cooked through. Set aside to rest for 10 minutes, loosely covered with foil.
5.

For the salad, place rocket, treviso and fig in a serving bowl. Season and drizzle with olive oil and vino cotto.
6.

Squeeze lemon over chicken. Divide chicken and barley between serving plates, and serve with bittersweet salad.