Pot Roasted Dijon Spatchcock
Pot Roasted Dijon Spatchcock
Savor this simple and delicious recipe by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Roasting
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
  • Extra virgin olive oil
  • 4 Spatchcocks, butterflied
  • Sea salt and cracked black pepper
  • &frac114; cups chicken stock
  • 6 sprigs marjoram
  • 4 pickling onions, peeled and halved
  • 6 garlic cloves, peeled and halved
  • 1 - 1½ cup white wine
  • Garnish:
  • Parsley and chives, chopped
  • Peas, cooked
  • Stuffing:
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • ½ cup butter
  • 2 tablespoons Dijon mustard
  • 1 lemon, zested and juiced
  • 2 cups bread crumbs
  • 1 egg
  • ½ bunch thyme
  • ¼ cup parsley, chopped
  • ¼ cup chives
  • 3 sprigs lemon thyme
  1. Preheat oven at 190C.
  2. To make stuffing, mix together the onions and garlic sweated off with butter, bread crumbs, mustard, grated garlic, lemon zest, lemon juice, egg and herbs.
  3. Stuff the Spatchcocks with a handful of the stuffing rolled into a large ball placed into the middle of the spatchcock. Carefully tie up the spatchcock with string to keep the stuffing neatly in place, ready for cooking.
  4. In a large hot ovenproof pan, add the olive oil, pickling onions and garlic, marjoram and a little butter.
  5. Season the spatchcocks with salt and pepper, and place some butter on top. Neatly place the spatchcocks into the pan with the onions and garlic, and add the white wine and chicken stock.
  6. Put the pan into oven at 190C for 45-60min, until cooked.
  7. Remove the string from the cooked spatchcocks and serve with the sauce, chopped parsley and chives, and topped with some cooked peas.

Tagged Under

Recipes to consider