Modern Spatchcock Chicken with Potato Pavé and Braised Endive
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A modern take on roast chicken, featuring a spatchcocked chicken, potato pavé, and braised endive, served with a shallot and grape sauce.
03:15:00 total
Serves 4
medium
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Ingredients
- whole chicken - 1 (spatchcocked)
- salt - to taste (for dry brining)
- potatoes - as needed (floury, like Maris Piper or Russets)
- thyme - to taste (chopped)
- clarified butter - as needed
- endive (witlof) - as needed (halved)
- shallots - 4 (sliced)
- garlic cloves - a couple
- grapes - as needed (halved)
- white wine - as needed
- chicken stock - as needed
- olive oil - as needed
- parmesan - as needed (aged 18 months, for garnish)
- parsley - to taste (finely chopped, for sauce)
- red wine vinegar - to taste (for sauce)
Instructions
- Prepare and brine the chicken: Spatchcock the chicken and apply a dry brine of salt. Leave in the fridge for 6-8 hours or overnight.
- Prepare the potato pavé: Slice the potatoes thinly, season with salt and thyme, and mix with clarified butter. Layer in a bread tin lined with parchment paper, cover with foil, and bake at 170 degrees Celsius for about 2 hours until fork tender.
- Roast the chicken: Place the spatchcocked chicken in a hot, oiled pan, breast side down, and then roast in a 180 degrees Celsius oven until the internal temperature reaches 65 degrees Celsius.
- Prepare the endive: Season halved endive with salt, pan-fry cut side down, then add chicken stock and let steam.
- Make the sauce: Sauté shallots and garlic in the chicken pan, add grapes, deglaze with white wine, reduce, then add chicken stock. Finish with parsley and red wine vinegar.
- Serve: Plate the chicken with the potato pavé and braised endive. Garnish the endive with parmesan and olive oil, and serve the chicken with the shallot and grape sauce.
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