Oloroso chicken (roast with pine nuts, sherry and raisins)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Free-range corn-fed chicken |
| 2 | tablespoons | Olive oil |
| 1 | ounce | Unsalted butter |
| 3 | ounces | Raisins; soaked in brandy |
| 3 | ounces | Pine kernels |
| 1 | large | Glass dark oloroso sherry |
| Sea salt and freshly ground black pepper | ||
Directions
Preheat oven to medium high. Season the chicken and brush with oil. Roast for 1¼ hours until brown and then add the raisins and pine kernels and smear the chicken with the butter and roast for another 15 minutes.
Heat the sherry and flame it pouring over the bird. Joint and serve with the juices poured on top.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.