Chicken in the Oven with Sherry Sauce - Helstekt kyckling med sherrysås

CHICKEN IN THE OVEN WITH SHERRY SAUCE

Helstekt kyckling med sherrysås

Serves 4

1 whole chicken, preferably a "corn chicken"

(a chicken that's been mainly raised on corn)

1 tablespoon Chinese soy sauce

1 teaspoon salt

some pepper

1 lemon in wedges

3 fresh rosemary sprigs

Marinade:

½ lemon

1 teaspoon dried rosemary

2 tablespoons oil

1 tablespoon runny honey

Sherry sauce:

1 shallot

1 tablespoon butter

2 teaspoons tomato paste

2 tablespoons flour

2 teaspoons Chinese soy sauce

0.2 cup sherry

1.2 cup of the pan juices

some salt

Preheat oven to 392F.

Place the chicken in an oven-proof dish or pan. Brush it with soy sauce and sprinkle all around with salt and pepper. Put lemon wedges and fresh rosemary around the chicken and cook in the oven for 30 minutes. Lower the heat to 300F.

Marinade:

Mix lemon juice with remaining ingredients for the marinade. Brush the chicken with this and leave in the oven for another 1½ hours or so.

When the inner temperature is 160F, the chicken is done. Try with a tester just beside the thigh bone, the liquid should be clear. Baste the chicken with pan juices and marinade a couple of times in the oven. Cover with aluminum foil if it gets too dark. Save the pan juices and measure 1.2 cup for the sauce. If you don't have enough, add water.

Sherry sauce:

Chop the onion and sauté in butter. Add tomato paste and flour, mix and add soy sauce, sherry and pan juice. Simmer the sauce for about 5 minutes and flavor to taste. Strain.

Serve the chicken with any potatoes you like, broccoli, tomatoes and sherry sauce.

Enjoy!

Bella