Chicken crapaudine with cherry and honey sauce
Fancy a slightly original chicken recipe? Look no further than Chef Rohan's recipe for roadkill chicken. Accompanied by small vegetables roasted a la plancha, and a beer and cherry sauce, this sweet and sour recipe will impress your guests. Made on the RB425 gas barbecue, it allows you to make the most of several of its features: cooking on the plancha, use of the cast-iron grill and the side burner.
Recipes for RB425
Prep Time
10 min
Cook Time
45 min
Yield
4 persons
Difficulty
Easy
Chicken crapaudine with cherry and honey sauce
PrintIngredients
Method
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Ingredients
- A chicken
- Your favourite rub, or a mixture of salt, pepper, paprika and garlic powder
- Olive oil
- For the sauce:
- Cherry beer
- 1 jar sour cherries
- 1 tbsp cherry jam
- 1 tbsp honey
- For the vegetables:
- Sliced potatoes
- Carrots
- Small courgette to taste
Method
- Preheat the barbecue by lighting the 2 burners under the plancha, over medium heat (160-180°).
- Start by preparing the vegetables: dice them, place them in a bowl and add salt, pepper, paprika, garlic powder and a drizzle of olive oil. Then place them on the griddle for around 45 minutes, depending on the size of your pieces.
- Prepare the chicken by removing the backbone. Place your fingers next to the main bone of the spine and slice all the way through, then repeat the operation on the other side. Re-fit the spine. Turn the chicken over and remove the small bones (ribs). Clean off any excess fat.
- Sprinkle with rub. Turn the chicken over, and sprinkle with liquid: cider vinegar, water, beer to moisten it, then sprinkle with your rub. Leave to marinate for 30 minutes.
- Mix the vegetables so that they brown on all sides. Add the chicken to the grill next to the griddle, making sure that the burner underneath is turned off.
- Check that the chicken is cooked through: the core temperature should be around 72°. Once this temperature has been reached, prepare your sauce on the side burner:
- Light the burner and place a cast iron pan on it. Once the pan is hot, add 20cl of cherry beer. Add the sour cherries, a tablespoon of cherry jam, a tablespoon of honey and a small piece of cold butter. Allow the sauce to reduce
- Brush the chicken with a little sauce to caramelise it and leave the sauce to set for 5-10 minutes.
- Serve the chicken with its roasted vegetables and cherry sauce!
Discover our ambassador, Chef Rohan! Passionate about the USA, Rohan has 30 years of BBQ experience, 5 restaurants, a catering service, expertise and training with professional and amateur cooks.
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