Perfect match: spatchcock with a Rhône white

AT A GLANCE

  • Serves 4 people

  • 4 spatchcock (500gm each; see note)
  • 1 lemon, quartered
  • 4 thyme sprigs
  • 2 tbsp olive oil
  • 60 gm butter, coarsely chopped
  • 40 garlic cloves, peeled
  • 250 ml dry white wine
  • 250 ml (1 cup) chicken stock
  • 1 fresh bay leaf
  • To serve: steamed green beans
01   Preheat oven to 180C. Wash spatchcock under cold running water, then pat dry with absorbent paper. Place a lemon quarter and a sprig of thyme into the cavity of each and truss legs with kitchen string. Season to taste and set aside.
02   Heat oil in a large casserole over medium heat, add butter and, when it begins to foam, add garlic and stir occasionally until fragrant and golden (5-7 minutes). Add wine, stock and bay leaf, bring to the boil, then add spatchcock, cover and braise in oven until almost cooked through (25-30 minutes). Remove lid and roast until golden and sauce has reduced slightly (10-12 minutes). Season to taste and serve hot with steamed green beans.

Note Spatchcock are small chickens available from select butchers and the meat section of some major supermarkets.

Topics:

GARLIC, CHICKEN, DRINK SUGGESTION, WINTER, FRENCH, MAIN, ROAST, SPATCHCOCK

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ AND ALICE STOREY

FEATURED IN

Jul 2010

Jul 2010

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