Evelyne kicked things off yesterday with a dish inspired by the infamous Red Wedding, this Blackberry Galette with Red Wine Sauce. For my dish, I decided to go way back to the beginning, actually pulling from the first book, A Game of Thrones. I love the scene in the book and the tv series where Jon convinces Ned that he should let his 5 "trueborn" children keep the direwolf pups they found next to their dead mother...that it was meant to be since there were 5 pups and 5 kids (2 girls and 3 boys of each).
As they begin to ride away with the pups, Jon hears a small wimper and finds the runt of the litter (in the tv show) and not specifically called the runt in the book, but instead it mentions that while the rest were grey, this one was all white with red eyes. He is meant for Ned's bastard, and one of my my favorite characters, Jon Snow.
"Hungry again?" he asked. There was still half a honeyed chicken in the center of the table. Jon reached out to tear off a leg, and then had a better idea. He knifed the bird whole and let the carcass slide to the floor between his legs. Ghost ripped into it in savage silence.
-A Game of Thrones, George R. R. Martin
Game of Thrones Food Battle
- Evelyne – July 10: Blackberry Galette with Red Wine Sauce for a Red Wedding
- Heather – July 11: Honeyed Chicken
- Evelyne – July 12: tba
- Heather – July 13: tba
- Evelyne – July 14: tba
- Heather – July 15: tba
- Evelyne and Heather – July 16 (theme: Oysters, Clams and Cockles): tba
Check out all of the recipes inspired by Game of Thrones on All Roads Lead to the Kitchen. I'm also sharing this with Baking Mischief's #AFeastofThrones linkup with Fandom Foodies!
I used Inn at the Crossroads Honeyed Chicken recipe as a starting point for my version, but Feast of Starlight's Honeyed Chicken also sounds amazing!
Yield: serves 8-10 (or 1 direwolf)
Honeyed Chicken
prep time: 15 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 45 mins
Juicy chicken roasted and glazed with honey and lingonberries.
INGREDIENTS:
- 2 (5-6 pound) whole chickens, giblets removed
- melted butter or olive oil
- kosher salt or garlic sea salt in a grinder
- freshly ground black pepper
For the sauce:
- 1/2 cup honey
- 1/4 cup fruity red wine
- 1/4 cup wild natural lingonberries
- 1 tablespoon salted butter (or unsalted and a big pinch of salt)
INSTRUCTIONS:
- Preheat oven to 400° F.
- Pat the chickens dry with paper towels. Tuck the wing tips, so that they are not sticking out. If you like, splay the chicken by cutting through the skin where the legs connect to the body. I like to do it because it opens up the dark meat for more seasoning, and helps the thighs to finish cooking at the same time as the breast. That said, you don't have to splay the chickens if you don't want to.
- Drizzle chickens with melted butter (or olive oil) and season inside and out with salt and pepper. Set in a shallow roasting pan, 2 large cast-iron skillets, or a rimmed baking sheet, breast side up. Slide into hot oven and roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the breast and the thigh reads at least 165° F (on both chickens), ~90 minutes.
- As soon as you've put the chicken into the oven, combine all of the ingredients for the sauce in a medium (trust me, use medium so that it doesn't boil over) saucepan and bring to a boil; let boil until reduced and thickened a bit, 10 minutes or so. Brush any exposed chicken with some of the sauce, a couple of times, during the last 30 minutes of cooking.
- To serve, place the chicken (whole, or cut into pieces) on a platter and drizzle with the remaining sauce.
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