Ingredients :
- 1 chicken
- 400ml chicken stock
- 150ml white wine
- 50g unsalted butter
- Small bunch chives, sliced thin
- Small bunch oregano or tarragon, sliced thin
- 3 shallots, sliced thin
- 3 cloves garlic, smashed
- Juice of a lemon
- Olive oil
- Salt to taste
Method :
1. Preheat your oven to 180°c
2. Using a sharp pair of kitchen scissors, cut the chicken's backbone out (as shown in the video) and flatten the bird.
3. Rub the chicken with oil and season with salt.
4. Heat some oil in a large cast iron pan and place the bird into the pan skin side down.
5. Cover a brick in foil.
6. Next, place the pan into the oven and put the foil-covered brick on top of the bird.
7. Cook for 30 minutes or until the internal temp has reached 70°c. Once cooked, remove from the oven and place onto a wire rack to rest.
8. Remove some of the fat from the pan (leaving about 2 tbsp) and over medium heat add the shallots and garlic.
9. Sauté for 3-4 minutes and deglaze the pan with the wine. Once the wine has almost disappeared, add the chicken stock and reduce by half.
10. Finish the sauce by whisking in the cold butter and lemon juice, and check the seasoning.
11. Take off the heat, add the herbs and serve with the chicken.
12. Enjoy!
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