My new favorite. From The Community Table by Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmil. This is an edited version of their recipe.
Have the butcher send you the backbone that he removed. Save the backbones to use when making chicken soup. The bones add flavor.
Ingredients
3 garlic cloves, coarsely chopped
3 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sriracha or Tabasco sauce (optional)
1 teaspoon fresh rosemary leaves or ½ teaspoon dried rosemary
½ teaspoon fennel seeds
½ teaspoon Kosher salt
One 4-pound chicken, butterflied, backbone removed (ask your butcher to do this)
1 tablespoon mixed fresh herbs, such as parsley, tarragon and thyme
Preparation
- Preheat the oven to 450° F.
- In a small bowl, combine garlic, mustard, wine, oil, balsamic vinegar, sriracha (if using), rosemary, fennel seeds and salt.
- Heat a large, heavy, ovenproof skillet (preferably cast-iron) over high heat. Spread half the mustard mixture on the underside of the chicken. Transfer the chicken to the skillet, breast side up, and spread the remaining mustard mixture on top. Cook the chicken until the bottom begins to brown, about 5 minutes. Transfer the skillet to the over and roast until the skin has browned and the chicken is cooked through (to an internal temperature of 160° F), about 40 minutes.
- Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Cut into 4 or 8 pieces. Sprinkle with herbs and serve.
Yield: 4 – 5
Other Categories
