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Sunday, May 22

Spatchcock chicken with marinated peach salad

Chicken, whole, backbone removed
4 pounds
Salt, kosher
2 teaspoons +
Pepper, freshly ground

Oil, extra-virgin olive
½ cup +
2 tablespoons
Vinegar, white wine
2 tablespoons
2 teaspoons
Mustard, Dijon
4 teaspoons
Peaches, cut into ¼-inch wedges
Baby arugula
4 cups
Basil leaves, torn
½ cup
Peanuts, roasted, salted, coarsely chopped
¼ cup
  1. Set the chicken skin side up on a rack set over a baking sheet. 
  2. Press down firmly on the breastbone to flatten the bird. 
  3. Season the chicken all over with 2 teaspoons salt, and refrigerate uncovered overnight. 
  4. Let the chicken stand at room temperature for 30 minutes before roasting. 
  5. Preheat the oven to 425°F. 
  6. Rub the chicken with 2 tablespoons oil, and season with pepper. 
  7. Roast for about 1 hour, until golden and an instant-read thermometer inserted in the thigh registers 160°F. 
  8. Transfer to a rack, and let rest for 15 minutes. 
  9. In a large bowl, whisk the vinegar with the honey and mustard. 
  10. Whisking constantly, drizzle in ½ cup oil, and season with salt and pepper. 
  11. Transfer half of the dressing to a small bowl. 
  12. Add the peaches to the large bowl, and toss to coat evenly. 
  13. Marinate the peaches at room temperature for 30 minutes. 
  14. Cut the chicken into eight pieces, and arrange on a platter. 
  15. Add the arugula and basil to the marinated peaches, and toss to coat. 
  16. Transfer the peach salad to a serving bowl, top with the peanut, and serve with the chicken and reserved dressing. 
Recipe from Food&Wine Magazine, May 2016

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