Roasted spatchcock “coq au vin” style with parsnip purée and Red Wine Sauce by Manu
Serves 4 | Prep Time: 15mins | Cook Time: 30mins
INGREDIENTS
1 Whole spatchcock
150 gr butter (soften)
2 Tbsp olive oil
2 Tbsp dry tarragon
100gr speck bacon
6 button mushrooms
6 pickled onions (from a jar)
2 Tbsp parsley (roughly chopped)
250gr parsnips (peeled, thinly sliced)
2 garlic cloves (peeled & crushed)
3 sprigs of thyme
125ml cream
125gr milk
50gr butter
Salt & pepper
1 pouch of Red Wine Sauce By Manu
METHOD
Preheat the oven to 220˚C
Place the butter and tarragon in a small bowl and combine well, put the butter in a piping bag and set aside
Using your fingers and starting at the neck end of the spatchcock, gently ease the skin away from the breast, taking care not to pierce the skin, then pipe half the tarragon butter under the skin of each spatchcock and spread evenly on the flesh of each side of the breast; again take care not to tear the skin.
Season inside and out with salt and pepper and also sprinkle some dry tarragon inside the cavity. Truss the chicken with kitchen twine, drizzle with olive oil and place on a roasting tray.
Roast the spatchcock for 15 to 20 mins, then out to rest.
For the purée Bring parsnips, garlic, cream, milk, thyme and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth. Keep warm.
For the sauce, place a saucepan on medium heat, drizzle a little olive oil, when hot, add on the speck bacon, pickled onions and mushrooms and cook for 5 minutes or until the speck is crispy, and the onions & mushroom golden brown, then pour in the Red Wine Sauce by Manu, bring to boil, then keep warm
To serve, place the purée on the plates, carve the chicken and divide among plates, scatter the onions, bacon & mushrooms around the plates and pour the sauce over the chicken, sprinkle with parsley.
