flattened chicken with parsley sauce
From Stonesoup
serves 4
Inspired by Mallmann’s ‘she may win chicken’ or Chimehuin.
If you’re cooking this inside you’ll need to crank up your exhaust fan and open a few windows as it does give off a bit of smoke. Of course, outside on the BBQ you won’t even notice it.
I’ve kept my chicken super simple, seasoning it with just salt & pepper. Sometimes it’s nice to use a few sprigs of herbs: rosemary, sage or thyme.
The parsley sauce may not sound exciting, but it surprises with its freshness. A worthy accompaniment to this chicken or pretty much anything charred or grilled.
1 small chicken (1.4kg / 3lb)
1/2 bunch parsley
1-2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
1. Remove the chicken from the fridge at least 1/2 hour before you’re ready to cook.
2. Heat a heavy fry pan (skillet) or BBQ plate on a medium high heat.
3. Wash chicken and dry with paper towel. Place chicken breast side down on a chopping board and using a sharp knife cut down one side of the backbone. Repeat with the other side, discarding the backbone.
4. Turn chicken breast side up and lay flat like a book. Press on the breast to help it sit flat. Season generously with salt & pepper.
5. Slice chicken into the hot pan or BBQ, breast side up and cook for 15 minutes.
6. Meanwhile, finely chop parsley leaves and stems and combine with the garlic and oil. Season generously.
7. Turn chicken breast side down and cook for another 10-15 minutes. It’s done when you can wiggle the legs easily. If you’re not sure, remove from the pan and chop the chicken in half lengthwise (between the two breasts) and check that there isn’t any pinkness on the bone.
8. Rest chicken for 5-10 minutes then serve with the sauce.
VARIATIONS
vegetarian – try burnt halloumi or feta or ricotta salata instead of the chicken. Depending on the size of your chosen cheese, it should only take 4-5 minutes on each side, if that.
vegan – this sauce would be brilliant with grilled or pan fried eggplant slices.
hot – If you’re in the mood for a little heat, scatter over some dried chilli flakes or powder when you season the chicken.
herby – scatter a few sprigs of thyme, rosemary or sage over the chicken breast before you start cooking.
Add to my Old Favourite Recipes
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