Meats Recipes - Glazed Chicken Quills

Ingredients                                        

• 25 g/1 oz/2 tbsp butter, melted

• 45 ml/3 tbsp clear honey

• 15 ml/1 tbsp soy sauce

• 2.5 ml/1/2 tsp ground ginger

• 4 chicken portions

• 75 ml/5 tbsp dry white wine

• Salt and freshly ground black pepper

• 225 g/8 oz/2 cups penne

• 100 g/4 oz dwarf beans, cut into short lengths

• 2 canned pimiento caps, cut into thin strips

• 30 ml/2 tbsp olive oil

---

Method:

1. Mix the butter with the honey, soy sauce and ginger. Place the chicken portions in a roasting tin (pan) and brush the glaze over.

2. Turn over so the skin is facing down and brush again. Pour the wine around and season the chicken lightly with salt and pepper.

3. Bake at 220°C/425°F/gas mark 7 for 20 minutes. Turn the chicken over, baste with the juices and any remaining glaze.

4. Return to the oven and cook for a further 15-20 minutes, basting twice.

5. Meanwhile, cook the pasta in plenty of boiling, salted water, according to the packet directions, adding the beans for the last 5 minutes cooking. Drain and return to the pan.

6. Add the pimientos and olive oil and toss lightly over a gentle heat. Pile on to a warm serving dish. Place the chicken on top and keep warm.

7. Boil the juices rapidly in the pan until syrupy. Spoon over the chicken and serve straight away.