Cooked - Spatchcock Chicken With Café De Paris Sauce And Chips

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Spatchcock Chicken With Café De Paris Sauce And Chips

1.0

200 g unsalted butter (softened)

1 shallot, very finely chopped

1 garlic clove, grated

1 tbsp fresh parsley, chopped

1 tsp chives, finely chopped

1 tsp fresh tarragon

Zest of ½ lemon

1 tsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 pinch paprika

1 pinch curry powder

1 pinch Espelette pepper

Salt & black pepper

1 shallot, finely chopped

100 ml white wine

100 ml heavy cream

2 tbsp Café de Paris butter

1 squeeze lemon juice

1 whole chicken

Potatoes

Fresh chives to finish

Prepare the Café de Paris butter by mixing softened unsalted butter with finely chopped shallot, grated garlic clove, fresh parsley, chives, tarragon, lemon zest, lemon juice, Dijon mustard, Worcestershire sauce, paprika, curry powder, and Espelette pepper
Season the butter mixture with salt and black pepper to taste
Spatchcock the whole chicken by removing the backbone and flattening it
Rub the Café de Paris butter under and over the chicken skin
Roast the spatchcocked chicken until cooked through and golden
Prepare double-cooked chips from potatoes
For the sauce, sauté finely chopped shallot until softened
Deglaze with white wine and reduce
Add heavy cream and cooking juices from the chicken
Whisk in 2 tbsp of Café de Paris butter
Finish sauce with a squeeze of lemon juice and season with salt and pepper
Plate the chicken with chips and drizzle with sauce
Garnish with fresh chives

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Course

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 13 weeks ago

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