Spatchcock chicken with garlic, sautéd girolles and lemon recipe
Savor a delicious spatchcock chicken with garlic, sautéed girolles, and lemon. Perfect for a special meal!
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Cooking tools:
- Kitchen shears
- Secateurs
Ingredients
- 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
- 12 garlic cloves
- 2 tsp olive oil
- 3 tsp balsamic vinegar
- 1 tsp clear honey
- 200ml good fresh chicken stock
- 50ml dry white wine
- Knob of butter
- Pinch of sugar to taste
- 10g butter
- 100g girolle mushrooms (or any wild mushrooms)
- Small handful of fresh parsley, chopped
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