Recipe: Spatchcock Roast Chicken with Tarragon Mushroom Sauce

Cooks: Circo-roast 30-40 Minutes with Medium added steam.

Prep: 15 Minutes.

1 whole chicken weighing approx. 1.5 kg - 1.75 kg

2 tbsp olive oil

½ tsp salt

½ tsp freshly ground black pepper

¼ tsp paprika

8 chestnut mushrooms, sliced

2 cloves garlic, peeled and minced

100 ml white wine

150 ml double cream

2 tbsp chopped fresh tarragon

2 tbsp chopped fresh parsley

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Preheat the oven to CircoTherm® 190°C.

Place the chicken on a board, breast-side-down. Use poultry shears to cut along both sides of the back bone. Remove and discard the back bone.

Turn the chicken over and rub on the olive oil, then sprinkle on the salt, pepper and paprika.

Place on a wire grid over the universal pan, breast side down and place in the oven for 20 minutes with medium added steam.

After minutes turn over breast side up., add the mushrooms around the sides of the chicken, and baste the chicken. Place back in the oven for a further 15 minutes. After this time check the chicken is done by piercing the thickest part of the flesh and ensuring it’s no longer pink. If it is, place back in the oven for 5-10 minutes and then check again. Remove the wire rack and sit the chicken straight onto universal pan.

Add the garlic, white wine, cream and 1 ½ tbsp of tarragon around the sides of the chicken and stir to mix. Place back in the oven for a final 5-10 minutes.

Sprinkle the chicken with parsley and the remaining fresh tarragon before serving with freshly cooked veg (we love buttered new potatoes and green veg with this meal).