Spatchcock Chicken Salad with Cranberry Chutney - James Martin Chef
Here's a seasonal take on chicken salad as James has added homemade cranberry chutney. Spatchcocking the chicken speeds up the cooking of the bird.
Ingredients
- 1 large corn fed spatchcock chicken
- 2 large slices thick bread
- 200ml olive oil
- Small bunch fresh thyme
- 25g butter
- Salt and pepper
- 50ml olive oil
- 50ml balsamic vinegar
- 300g cranberries
- 150ml white wine vinegar
- 100g caster sugar
- 1 bag rocket
- 1 large bunch of watercress
- 100g sprouts, shaved
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