- 1 ChickenPasture-raised
- 1.1 lbs of sliced trimmed and cleaned Mushrooms
- 1/4 cup of chopped fresh Parsley
- 1 bunch of Frisée lettuce
- 1 minced Garlic cloves
- 1 finely chopped Shallots
- 4 tbsp of Unsalted butter
- Extra-virgin olive oil
- Ground black pepper
The tastiest way to prepare a spatchcock chicken is to cook it over a charcoal grill.
Grilled Frisée salad makes the best companion to your grilled chicken as it adds a fresh touch. And finally, sautéed mushrooms would bring that rich and juicy flavor to your dish.
Garlic & Herb Spatchcock Chicken with Mushroom
by Tony Worrall Photography @ flickr
Split the chicken through the breastbone with poultry shears and press it out flat.
Dry it with kitchen paper and sprinkle with black pepper and salt.
Heat a greased charcoal grill over medium heat.
Grill the chicken bone side down for 15 minutes until browned and crispy. Grill on the other side for another 15 minutes.
In the meantime, heat 2 tbsp of butter and some olive oil in a saucepan over medium-low heat.
Fry the shallots lightly, mixing often until softened.
Add the garlic and cook for a while until the shallots are glassy.
Add 2 tbsp of butter and the mushrooms, and cook for about 8 minutes, until the released mushroom liquids and the butter make a homogenous sauce.
Add the parsley and mix gently.
Drizzle the Frisée lettuce with olive oil and grill on both sides over high heat until sparsely charred.
Chop the Frisée so as to make a salad.
Cut the chicken and serve each chicken piece with Frisée salad and sautéed mushrooms.