Spatchcock Chicken, Café de Paris Sauce and Chips
Spatchcock Chicken, Café de Paris Sauce and Chips
Ingredients
For the Café de Paris Butter
- 200 g unsalted butter, softened
- 1 shallot, very finely chopped
- 1 garlic clove, grated
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon chives, finely chopped
- 1 teaspoon fresh tarragon
- 1/2 lemon, zest of
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pinch paprika
- 1 pinch curry powder
- 1 pinch Espelette pepper, or chilli powder
- salt, to taste
- black pepper, to taste
For the Café de Paris Sauce
- 1 shallot, finely chopped
- salt, to taste
- pepper, to taste
- 100 ml white wine
- 100 ml heavy cream
- cooking juices, from the chicken
- 2 tablespoons Café de Paris butter
- 1 squeeze lemon juice
Other Ingredients
- 1 whole chicken
- potatoes, for chips
- fresh chives, to finish
- oil, for frying, as needed
Instructions
- 1
Finely chop 1 shallot and grate 1 garlic clove. Chop 1 tablespoon of fresh parsley, finely chop 1 teaspoon of chives, and add 1 teaspoon of fresh tarragon. Zest 1/2 lemon and extract 1 teaspoon of lemon juice.
⏱️ 10 min
- 2
In a bowl, combine 200 g of softened unsalted butter with the chopped shallot, grated garlic, chopped parsley, chopped chives, fresh tarragon, lemon zest, lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 pinch paprika, 1 pinch curry powder, 1 pinch Espelette pepper (or chilli powder), salt, and black pepper.
⏱️ 5 min
- 3
Mix all ingredients thoroughly with a spoon until well combined. Transfer the butter mixture onto a piece of parchment paper. Roll it into a log shape and twist the ends of the parchment paper to seal. Place the butter log in the fridge to chill until firm (at least 1 hour).
⏱️ 5 min
- 4
Preheat your oven to 180°C (350°F). Take 1 whole chicken and place it breast-side down on a cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone with your hands to flatten the chicken (spatchcocking). Season both sides of the chicken generously with salt and pepper.
⏱️ 10 min
- 5
Take the chilled Café de Paris butter. Gently lift the skin of the chicken and spread a generous amount of the butter underneath, particularly over the breast and thigh meat. Spread some butter on top of the skin as well. Place the prepared chicken in a roasting pan.
⏱️ 10 min
- 6
Roast the chicken in the preheated oven at 180°C (350°F) for 1 hour and 30 minutes, or until cooked through and the skin is golden brown and crispy. Remove the chicken from the oven and let it rest for 10 minutes before carving. Reserve the cooking juices from the pan for the sauce.
⏱️ 90 min•🌡️ 180
- 7
While the chicken is roasting, peel and cut potatoes into thick-cut chips or fries. Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the potato chips in batches until they are golden brown and crispy. Remove the chips from the oil and season immediately with salt.
⏱️ 20 min•🌡️ 175
- 8
In a saucepan, sauté 1 finely chopped shallot with a pinch of salt and pepper over medium heat until softened. Pour in 100 ml of white wine and reduce until slightly thickened.
⏱️ 5 min
- 9
Add 100 ml of heavy cream to the pan and stir. Add the cooking juices collected from the roasted chicken pan to the sauce. Whisk in 2 tablespoons of the prepared Café de Paris butter until it melts and is fully incorporated, making the sauce smooth and slightly thickened. Add 1 squeeze of lemon juice to finish the sauce and adjust seasoning if necessary.
⏱️ 5 min
- 10
Serve the roasted spatchcock chicken whole or carved, alongside the crispy chips. Spoon a generous amount of the warm Café de Paris sauce over the chicken and chips. Garnish with freshly chopped chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spatchcock Chicken, Café de Paris Sauce and Chips
For the Café de Paris Butter
- 200 g unsalted butter, softened
- 1 shallot, very finely chopped
- 1 garlic clove, grated
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon chives, finely chopped
- 1 teaspoon fresh tarragon
- 1/2 lemon, zest of
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pinch paprika
- 1 pinch curry powder
- 1 pinch Espelette pepper, or chilli powder
- salt, to taste
- black pepper, to taste
For the Café de Paris Sauce
- 1 shallot, finely chopped
- salt, to taste
- pepper, to taste
- 100 ml white wine
- 100 ml heavy cream
- cooking juices, from the chicken
- 2 tablespoons Café de Paris butter
- 1 squeeze lemon juice
Other Ingredients
- 1 whole chicken
- potatoes, for chips
- fresh chives, to finish
- oil, for frying, as needed
Instructions
- 1
Finely chop 1 shallot and grate 1 garlic clove. Chop 1 tablespoon of fresh parsley, finely chop 1 teaspoon of chives, and add 1 teaspoon of fresh tarragon. Zest 1/2 lemon and extract 1 teaspoon of lemon juice.
⏱️ 10 min - 2
In a bowl, combine 200 g of softened unsalted butter with the chopped shallot, grated garlic, chopped parsley, chopped chives, fresh tarragon, lemon zest, lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 pinch paprika, 1 pinch curry powder, 1 pinch Espelette pepper (or chilli powder), salt, and black pepper.
⏱️ 5 min - 3
Mix all ingredients thoroughly with a spoon until well combined. Transfer the butter mixture onto a piece of parchment paper. Roll it into a log shape and twist the ends of the parchment paper to seal. Place the butter log in the fridge to chill until firm (at least 1 hour).
⏱️ 5 min - 4
Preheat your oven to 180°C (350°F). Take 1 whole chicken and place it breast-side down on a cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone with your hands to flatten the chicken (spatchcocking). Season both sides of the chicken generously with salt and pepper.
⏱️ 10 min - 5
Take the chilled Café de Paris butter. Gently lift the skin of the chicken and spread a generous amount of the butter underneath, particularly over the breast and thigh meat. Spread some butter on top of the skin as well. Place the prepared chicken in a roasting pan.
⏱️ 10 min - 6
Roast the chicken in the preheated oven at 180°C (350°F) for 1 hour and 30 minutes, or until cooked through and the skin is golden brown and crispy. Remove the chicken from the oven and let it rest for 10 minutes before carving. Reserve the cooking juices from the pan for the sauce.
⏱️ 90 min•🌡️ 180 - 7
While the chicken is roasting, peel and cut potatoes into thick-cut chips or fries. Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the potato chips in batches until they are golden brown and crispy. Remove the chips from the oil and season immediately with salt.
⏱️ 20 min•🌡️ 175 - 8
In a saucepan, sauté 1 finely chopped shallot with a pinch of salt and pepper over medium heat until softened. Pour in 100 ml of white wine and reduce until slightly thickened.
⏱️ 5 min - 9
Add 100 ml of heavy cream to the pan and stir. Add the cooking juices collected from the roasted chicken pan to the sauce. Whisk in 2 tablespoons of the prepared Café de Paris butter until it melts and is fully incorporated, making the sauce smooth and slightly thickened. Add 1 squeeze of lemon juice to finish the sauce and adjust seasoning if necessary.
⏱️ 5 min - 10
Serve the roasted spatchcock chicken whole or carved, alongside the crispy chips. Spoon a generous amount of the warm Café de Paris sauce over the chicken and chips. Garnish with freshly chopped chives.
⏱️ 5 min