Brandy-roasted chicken with mushroom pearl barley from The New Classics: A Definitive Collection of Classics for Every Modern Cook from Donna Hay Magazine by Donna Hay

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Notes about this recipe

  • Yuanboa on February 23, 2026

    This was delicious. The barley and mushrooms was the winner. The chicken was nice and juicy. I cooked the onions,garlic,mushrooms and barley while refrigerating chicken with marinating sauce. I used more garlic but did not notice it in the taste.

  • saarwouters on September 18, 2017

    A beautiful and delicious recipe for a fall dinner party, where you want to impress your guests with a whole chicken. The instructions were spot-on, so this was easy enough to make. It's a bit on the savory/sweet side, so we served it with a salad with fresh/bitter tones (grapefruit and red chicory).

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