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Balsamic-sugar glazed chicken

Prep

35 Mins

Bake

1 hour 45 mins

Serves

6

Difficulty

Medium

About

A tasty twist on a traditional British Roast, this balsamic and sugar glaze keeps well in the fridge and is a useful addition to have drizzled over roasted English roots.

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

You will need a piping bag with a 4cm (½”) plain wide nozzle and some kitchen string for trussing the chicken.

Step 2

Gently fry the onion for the stuffing in a small pan with the butter over a low heat for about 10-12 minutes until softened. Tip into a bowl to cool, then add the breadcrumbs, cream cheese, tarragon, parsley and lemon zest. Season well with salt and pepper and transfer to the piping bag.

Step 3

Preheat the oven to 220°C/Fan200°, 425°F, Gas 7.

Step 4

Put the chicken on a board, cut the string to untruss it. Then, at the neck end carefully push your fingers from side to side to loosen the skin from the bird to make a pocket for the stuffing. Be careful not to split the skin, or the stuffing will ooze out. If you do, just stitch it up with a needle and thread, remembering to remove it later. Carefully pipe the stuffing between the breast and the skin, patting it down so that it is evenly distributed. Re-truss the chicken with a new length of string. Transfer the chicken to a large roasting tin, drizzle over 1 tablespoon of the olive oil, season and cover with foil.

Step 5

Roast the chicken on the middle shelf of the oven for 1 hour, basting with the juices once or twice.

Step 6

Meanwhile, combine the balsamic vinegar and Tate & Lyle Light Muscovado Sugar together in a small pan over a low heat, stir to dissolve and then simmer for 1-2 minutes until slightly reduced and thickened.

Step 7

Rub the onions with the rest of the oil, keeping them together in their slices, and season.

Step 8

Remove the foil from the chicken, arrange the onions around the bird and cook for another 20 minutes, turning them halfway. Brush the chicken with the balsamic glaze, drizzle the rest over the onions and roast for a final 10 minutes until the chicken is glazed and bronzed, and the juices run clear when the thickest part of the thigh is pierced with a fine skewer. The onions should be tender and nicely caramelised. Remove them to a plate to keep warm whilst you rest the chicken for 10-15 minutes, loosely covered with foil. Carve, scatter with a little parsley and serve with all the pan juices.

TOP TIP

Why not try a Mediterranean medley of peppers, courgettes and onions? Perfect for a summer BBQ!

Ingredients – 8 items

Serving

1

For the stuffing

Red-onion

Onion

Peeled & finely chopped

1
Butter

Butter

25 g
Breadcrumbs

Breadcrumbs

Fresh

40 g
Cream-cheese

Cream cheese

125 g
Mixed herbs

Dried Italian mixed herbs

1 tbsp

Parsley

2 tbsp

Salt and pepper

Freshly ground

For the chicken & vegetables

Chicken

1.5 kg

1
Olive-oil

Olive oil

3 tbsp
Red-onion

Red onion

Peeled, root discarded & thickly sliced across into 3

3

For the glaze

Vinegar

Balsamic vinegar

4 tbsp
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

2 tbsp

Salt and freshly ground black pepper

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Ingredients

40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice

Glaze

5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.

Method

1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
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If you've not made one before, we suggest you rectify it ASAP!:

Ingredients

Pastry

3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf

Method.

Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
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Follow the recipe here: 

INGREDIENTS:

200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)

METHOD:

Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
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