On Friday I made balsamic-sugar glazed chicken A.K.A Sticky Chicken. I have to add that this recipe isn't mine I got it from Tate and Lyle website
I made this on Friday. We used a large chicken, this fed us for tea on Friday, Chicken sandwiches on Saturday and Chicken fajitas on Sunday! Talk about thrifty!
It does seem like quite a few steps to make this, but you can always leave out the stuffing if you want to make it quicker, although the stuffing does give a really lovely flavour to the chicken.
The stuffing 1 medium onion, peeled & finely chopped 25g (1oz) butter 40g (1½oz) fresh breadcrumbs 125g (4½oz) cream cheese 1 heaped tbsp chopped tarragon 2 heaped tbsp chopped parsley, plus extra for serving 1 lemon, zested salt & freshly ground black pepper salt & freshly ground black pepper
The glaze 4 tbsp balsamic vinegar 2 rounded tbsp Tate & Lyle Fairtrade Light Muscovado Sugar salt & freshly ground black pepper
Chicken 1 large Chicken 3 tbsp olive oil
You will also need a piping bag with a 4cm (½”) plain wide nozzle and some kitchen string for trussing the chicken.
To make the stuffing 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.
Preheat the oven to 220°C/Fan200°, 425°F, Gas 7.
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. (I overstuffed mine, and the skin split towards the end of cooking the chicken, beware!) 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.
Roast the chicken on the middle shelf of the oven basting with the juices once or twice (dependent on size, cooking time is 20 mins per 1 lb of chicken plus an extra 20 mins cooking time on top, so if you have a 3 lbs chicken it is 20 x 3 (lbs) - 60 mins plus 20 mins = 1 hour 20 mins cooking time)
30 mins before the end of the cooking time make the glaze: Mix 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.
20 mins before the end of the cooking time. Take the chicken out of the oven and brush the chicken with the balsamic glaze. After 20 mins the chicken will be glazed and bronzed, make sure the juices run clear when the thickest part of the thigh is pierced with a fine skewer.
Remove chicken from the oven and let it rest for 10-15 minutes (loosely covered with foil) before carving.
Serve with all the pan juices.
You can also roast some vegetables with the chicken and balsamic glaze as well, onion and carrots work very well.
Note: I was sent various sugars by Tate and Lyle to try different recipes, the images and views are my own.