麻豆官网首页入口

Serves 4
Ingredients for the spatchcocked chicken and marinade:

• 1 whole chicken
• 3 cloves garlic, peeled and finely chopped or grated
• 50ml olive oil
• 1tbsp dried thyme
• 1-2tsp smoked paprika
• 1tsp light soft brown sugar

Ingredients for the leeks and smoked bacon:

• 2tbsp olive oil
• 500ml chicken stock
• 2tbsp olive oil
• 150g smoked streaky bacon, diced
• 2 leeks, cleaned and sliced
• 2 sticks celery, diced
• 1tsp smoked paprika
• 2 cloves garlic, peeled and finely chopped or grated
• 1 large potato, peeled and diced
• 1 bag of kale
• 100ml double cream

Method for the spatchcocked chicken and marinade:

1. Place the chicken breast side down on a secure chopping board. Using a sharp pair of scissors or a sharp knife, cut down either side of the backbone and discard it. Turnover and press down on the breasts to flatten. Using a sharp knife slash the chicken breasts and thighs and legs.
2. Mix all the marinade ingredients and rub into the chicken all over, making sure you get into the slashes made. If you have time, leave the chicken to marinade for an hour in the fridge or even better, overnight.

Method for the spatchcocked chicken and leeks and smoked bacon:

1. Heat a large frying pan and add the oil, once hot place the chicken in skin side down in the pan. Colour for a few minutes before turning over and then pour in the stock. Bring up to a simmer, reduce the heat and cover. Cook for around 50 minutes.
2. In a separate pan, add the olive oil, once hot add the smoked bacon to colour followed by the leeks, celery, paprika and garlic, and start to sweat.
3. When soft, after about 10 minutes, add the diced potato and kale. Cover with a lid sweat gently for 10-15 minutes or so until the potato has softened.
4. Remove the chicken from the pan with the stock in and set aside, keeping it warm for serving.
5. Tip the chicken stock from the pan into the leek and bacon pan, add the double cream and bring to a boil. Then taste and season with salt and pepper.

To serve:

• Cut the chicken into portions and serve with the leek and bacon sauce.