Serves 1
Directions
- 1Bash whole peppercorns between two tea towels.
- 2Chop rosemary, garlic, and shallots finely and place them into a bowl.
- 3Add heavy whipping cream to the bowl with rosemary, garlic, and shallots.
- 4Add a good pinch of salt to the sauce mixture and whisk it.
- 5Spatchcock the chicken down the breast by cutting between the breast bone.
- 6Season the underside of the chicken with salt.
- 7Massage the skin side of the chicken with a little olive oil and then season it.
- 8Place the chicken into the oven at 375 degrees Fahrenheit for about 15 minutes.
- 9Pour the cream mixture all over the top of the chicken.
- 10Add a little bit of dry sherry cooking wine to the chicken.
- 11Return the chicken to the oven at 400 degrees Fahrenheit and cook until done, basting twice during cooking.
- 12Let the chicken rest for 10 minutes before serving.
Ingredients
- whole peppercorns
- finely chopped rosemary
- garlic
- shallots
- ton heavy whipping cream
- pinch salt
- chicken
- little olive oil
- little dry sherry cooking wine
Equipment
tea towelsbowloven
Tips
- Bash peppercorns between two tea towels for a nice consistency.
- Spatchcocking the chicken down the breast allows it to lay flat and avoids removing the backbone.
- Baste the chicken twice during cooking.
- Rest the chicken for 10 minutes after cooking to ensure juiciness.
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