Brandy-roasted chicken with mushroom pearl barley.

Recipe by Donna Hay published in the Mail Online.

SERVES 4-6
1 x 1.8kg whole chicken
4 cloves garlic, crushed
125ml brandy (Calvados)
60ml olive oil
sea salt and cracked black pepper
50g unsalted butter
1 onion, chopped
4 cloves garlic, extra, sliced
30g dried mixed mushrooms, rehydrated in 250ml boiling water
500g fresh mixed mushrooms
210g pearl barley
125ml dry white wine
375ml chicken stock

Preheat the oven to 200C (400F/gas 6).

Place the chicken, garlic, brandy, oil, salt and pepper in a bowl and toss to coat.
Place in the fridge for 1 hour to marinate.

Secure the chicken legs with kitchen string.
Heat a large nonstick frying pan over a high heat and cook the chicken, breast-side down, for 5 minutes or until golden.
Remove from the pan and set aside.

Melt the butter in the pan, add the onion and garlic and cook for 5 minutes or until the onion is softened.
Strain the dried mushrooms, reserving the liquid, and add to the pan with the fresh mushrooms.
Cook for 5 minutes.
Add the barley and wine and cook for 1 minute or until the wine is absorbed.
Add the reserved mushroom liquid and stock and stir to combine.
Transfer to a baking dish and top with the chicken.
Cover with aluminium foil and roast for 55 minutes.
Remove the foil and roast for a further 10-15 minutes or until the chicken is golden and cooked through.
Serve with the mushroom pearl barley.

Substitute for Brandy:
- Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups.
Substitute equal amounts of liquid.