Aromatic poached and barbecued chicken

Method

1. Heat a large saucepan over a moderate heat, pour in the olive oil, then add the onion, celery, leek and carrot. Brown well for 10-15 minutes. Add the Madeira and simmer for a few minutes until syrupy. Add the remaining ingredients, except for the chicken, and bring to a simmer.
2. Carefully add the chicken to the pan and top up with water if the chicken isn’t fully submerged. Cover the pan with a lid. Turn down the heat and simmer gently for 1 hour.
3. Preheat the barbecue. Remove the pan from the heat and allow to sit for a further 20 minutes. Using 2 slotted spoons, carefully remove the chicken from the stock and place on a tray. Cover and set aside.
4. Strain 200ml of the cooking liquid into a heavy-based saucepan and bring to the boil. Reduce for 5-10 minutes until the sauce has a thick, syrupy consistency. Brush the chicken all over with the sauce, then cook on a moderate barbecue, turning occasionally, until blackened all over.