Drunken Chicken

A Drunken Chicken Adventure: A Culinary Journey Through South Africa

The aroma of roasting chicken, infused with the subtle sweetness of apricots and the earthy notes of pearl barley, filled my kitchen. It wasn't just any chicken; it was a "Drunken Chicken," a recipe I unearthed from an old South African cookbook. The name alone was enough to pique my curiosity, promising a culinary adventure I couldn't resist. The recipe, steeped in the history of the Cape province's abundant wine production, called for a generous pour of two different white wines and brandy – a true testament to the region's rich viticultural heritage. The marinade itself, a dry white wine, was ultimately discarded – a luxury afforded by the region's plentiful wine supply. It was a detail that spoke volumes about the culture of abundance and the spirit of generosity that seemed to permeate this recipe.

As I followed the instructions, carefully basting the chicken until its skin turned a beautiful golden brown, I found myself transported to the sun-drenched vineyards of South Africa. The scent of roasting chicken mingled with the sweet fragrance of prunes and apricots, creating a symphony of aromas that ignited my senses. I remembered my trip there with my husband. We enjoyed the wine tasting there, the breathtaking scenery of the Cape region captivated me. It felt magical. The recipe was more than just a collection of ingredients and steps; it was a journey, a story unfolding in my kitchen. The surprisingly quick roasting time, less than an hour, was another delightful surprise. The result was tender, succulent chicken, imbued with a depth of flavor that only a generous dose of wine could achieve. The accompanying pearl barley pilaf, speckled with the rich colors of the fruit and toasted almonds, provided a perfect counterpoint to the richness of the chicken.

This dish isn't just a meal; it's an experience. The process of marinating the chicken, the careful roasting, the creation of the flavorful pilaf – each step is a chance to connect with the history and culture of South Africa. The thought of sharing this dish with friends and family, telling them the story behind it, fills me with warmth. It's more than food; it's a conversation starter, a journey shared, a memory made.

Beyond the deliciousness, the recipe itself reflects a certain ease and confidence. It's a dish that embraces abundance and doesn't shy away from rich flavors. There's a sense of generous hospitality woven into its very being. It's the kind of recipe that encourages experimentation, that invites you to adapt and adjust to your own preferences. Perhaps you might substitute different fruits, or experiment with different types of wine. The possibilities are endless, mirroring the boundless creativity of South African cuisine.

The "Drunken Chicken" is a celebration of flavor, a testament to the generosity of spirit, and a delightful culinary adventure. It's a recipe I'll be making time and time again, each time rediscovering the joy of creating something special, something that transports me to another place, another time, another culture. It's a dish that perfectly embodies the essence of culinary exploration; not just cooking, but experiencing.

And, as I savored the last bite of this exquisite meal, I couldn't help but feel a deep appreciation for the simple yet profound pleasures of good food, good company, and a good story. The Drunken Chicken, it turned out, wasn't just a dish – it was a journey worth taking. A taste of South Africa, right here in my kitchen.

Step-by-step

• Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. 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.
• To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
• Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
• 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. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
• When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
• If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.