Ale Braised Chicken With Malt Glaze, Barley Sausage, Garlic Braised Tomato And Tomato Compote Recipe

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Servings: 2


  • 1 x 3 pound chicken
  • 4 Tbsp. butter
  • 1 c. minced onion
  • 1 c. minced carrot
  • 1 c. minced celery
  • 1 bot flavourful ale
  • 4 x fresh oregano, sprigs, or possibly, branches
  • 4 x cloves of garlic
  • 2 x bay leaf several c. chicken broth salt, to taste pepper, to taste The Barley Sausage
  • 6 ounce chicken, breast, diced with skin, (the first reserved chicken breast)
  • 1 c. cooked barley
  • 1/2 c. grated parmesan cheese
  • 1 c. oregano, leaves salt pepper The Garlic Braised Tomato
  • 2 lrg tomato, about 1 lb
  • 1 c. sliced onion
  • 8 x garlic, cloves
  • 2 x bay leaf several sprigs fresh oregano extra virgin extra virgin olive oil The Tomato Compote
  • 1 c. quartered cherry tomato
  • 2 Tbsp. chopped red onion
  • 1/2 c. minced fresh oregano
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. extra virgin extra virgin olive oil salt, to taste pepper, to taste The Malt Glazed Chicken
  • 1/2 c. barley, malt extract
  • 1 Tbsp. cayenne warm sauce, (Tabasco)
  • 1 x 6 ounce chicken, breast, (the second reserved chicken breast)


  1. Cut the legs off the chicken. Reserve the remaining chicken. Trim off any overhanging skin from the legs. Brown the legs in the butter using a medium thick-bottomed pot over a medium heat.
  2. Continue browning till all sides of the chicken legs are an even golden. Remove the legs from the butter and let rest briefly.
  3. Add in the onion, carrot and celery to the butter and stir for a few moments till their aromas are evident. Return the legs to the pot and add in the ale, oregano, garlic and bay leaf. Add in sufficient chicken broth to just cover the chicken legs.
  4. Braise the chicken legs till tender. Bring the liquid to a simmer, cover the pot with a tight fitting lid and continue simmering till a fork inserted into the legs meets no resistance. Keep the broth at just barely a simmer. This will take about an hour and a half to two hrs.
  5. When you are ready to serve the legs remove them from the broth with a perforated spoon. Carefully coax out the three bones, two in the leg and a third in the thigh. Be sure to remove any knuckle cartilage pcs which may be left behind.
  6. Serve immediately.
  7. The Barley Sausage:In a food processor combine all the ingredients till a smooth texture is reached. The barley may still be slightly lumpy.
  8. Place the mix in a piping bag. Spread a sheet of large plastic wrap out on a just-moistened work surface and pipe out a large bead of the sausage filling. Leave several inches of plastic wrap empty on either side of the sausage. Roll up the plastic wrap carefully, try to avoid forming any air bubbles inside the plastic. Grasp both ends of the plastic wrap and twirl the works repeatedly till the plastic tightens around the sausage. If any air pockets form prick them with a pin.
  9. Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
  10. Poach the plastic wrapped links in simmering water for five to seven min, depending on their thickness. Just cook them through, then cold the sausages.
  11. Cut off the plastic wrap and squeeze out the sausages. When ready to serve quickly reheat them by browning them in a bit of butter till heated through. Serve immediately.
  12. The Garlic Braised Tomato:Slice the tomatoes in half at the 'equator.' Turn them face down and place in a small baking dish which they just fit in. Add in the onion, garlic and herbs then add in sufficient extra virgin olive oil to just cover the tomatoes.
  13. Cover the pan with tin foil and bake at 300 degrees for two hrs, till the tomatoes are softened and flavorful. Remove the pan from the oven and let the tomatoes rest for twenty min.
  14. When you are ready to serve carefully remove a tomato half from the oil. Transfer it to a small plate to drain for a moment and then gently remove its skin. Serve the tomato immediately.
  15. Note: Reserve the remaining extra virgin olive oil for use in any other complementary recipe which calls for extra virgin olive oil.
  16. The Tomato Compote:Toss all the ingredients together till thoroughly mixed. Let rest briefly then serve.
  17. The Malt Glazed Chicken:In a very warm pan using a small amount of extra virgin olive oil quickly sear the chicken breast till golden on both sides.
  18. While the breast is searing mix together the malt and warm sauce. When the chicken breast is seared dip it into the malt mix, thoroughly coating it.
  19. Bake the chicken for five to ten min in a warm oven. Bake just long sufficient to set the glaze and finish cooking the chicken, then serve immediately.
  20. The Plate!:Place a deboned chicken leg in the center of a warm service plate. Add in a braised tomato half and two of the just reheated sausages. Add in a piece of chicken breast and then a spoonful of the tomato compote. Top with an oregano pluche and just moisten the plate with two ounces of the braising liquid. Serve with a cackle!


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