Spatchcock chicken with garlic, sautéd girolles and lemon recipe | delicious. magazine

Ingredients

• For the chicken:
• 1.5kg free-range chicken, spatchcocked (see Know-how), wing tips and leg tips cut off
• 2 tbsp olive oil
• 1 lemon, halved lengthways and sliced
• ½ garlic bulb, cloves separated and squashed but not peeled (about 7 cloves)
• 1 small bunch of fresh thyme
• 20g butter
• For the confit garlic:
• 12 garlic cloves
• 2 tsp olive oil
• 3 tsp balsamic vinegar
• 1 tsp clear honey
• For the gravy:
• 200ml good fresh chicken stock
• 50ml dry white wine
• Knob of butter
• Pinch of sugar to taste
• For the mushrooms:
• 10g butter
• 100g girolle mushrooms (or any wild mushrooms)
• Small handful of fresh parsley, chopped