Ingredients

a 4- to 5-pound (about 2 kg) roasting chicken

salt and pepper

4 tablespoons (60 g/2 oz) butter

1 cup (250 ml/8 fl oz) sweet white wine

1 tablespoon flour

1 cup (250 ml/8 fl oz) chicken stock

For the marinade

• 2 cups (500 ml/16 fl oz) dry white wine
• 1/4 cup (60 g/2 oz) brandy
• 1 carrot, grated
• 1 onion, grated
• 2 bay leaves
• 2 to 3 sprigs thyme
• 2 to 3 sprigs marjoram or parsley

For the pilaf

• 2 tablespoons butter
• 1 onion, chopped
• 1 cup (200 g/6 1/2 oz) pearl barley
• 2 cups (500 ml/16 fl oz) chicken stock, more if needed
• 1/4 cup (60 g/2 oz) slivered almonds
• 1/4 cup (60 g/2 oz) pitted prunes, chopped
• 1/4 cup (60 g/2 oz) dried apricots, chopped
• 2 tablespoons chopped marjoram or parsley

Description

I Came Across This Amusing Recipe In An Old South African Cookbook And Could Not Resist The Name. Not Only Are Two Kinds Of White Wine Plus Some...

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