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.

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