Spatchcock Chicken with Pear & Mustard Sauce
The sauce in this recipe is inspired by the flavours of pear mostarda—the sweet, spicy and fruity Italian condiment. Using a spatchcock chicken speeds up the cooking time and looks great on the plate. A fun summer one pan roast for all the family.
Serves 4
Effort: Easy/ Moderate
Prep: 15 mins
Cook: 1 hour
Gluten free
Ingredients
2kg spatchcock chicken - see hints & tips
3 tsp pear & whisky mustard - Kietley’s
Salt
2 pears, peeled & each sliced into 6
1 cup chicken stock
1/2 cup white wine
1 tbsp pear & whiskey mustard - Kietley’s
2 tbsp apple cider vinegar
1 tbsp cornflour
1 tbsp brown sugar
Dill to garnish - optional
Instructions
Preheat the oven to 220c/ 200c fan.
Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen scissor’s to cut through the ribs right next to the spine along both sides. Open rib cage turn the chicken over, using the palm of your hand push down on the breast bone to flatten. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper. See hints & tips for pictures.
You could also just buy a spatchcock chicken - ask your butcher to do it for you.
Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas. Spread 2 tsp of mustard under the chicken skin in all areas. Spread the last tsp of mustard over the top of the skin, season well with salt.
Place in a oven proof baking dish breast side up. In a jug mix the chicken stock, wine & mustard and pour into the bottom of the baking dish. Roast in the oven for 40 mins.
Meanwhile, peel, core & slice each pear into 6.
Remove the chicken from the oven and arrange the pears around the roast. Coat each pear in the liquid before putting back into the oven for 15-20 mins until they are soft and cooked.
Transfer the chicken to a plate. Return the pan to the stove and bring the sauce to a simmer over medium heat. Mix vinegar and cornflour in a small bowl and add to the sauce. Cook, stirring, until thickened, about 1 minute. Stir in brown sugar & season to taste.
Serve the chicken with the pears & sauce, sprinkled with dill, if using.
Hints & tips
Chicken - See pictures above how to spatchcock your chicken.
You could also roast your chicken as normal, follow the rule of 30 mins per 500g. Follow the same recipe instructions with the pears roasting in the last 15 mins.
Pears - Use firm pears such as Beurre bosc or Packham.
Serving suggestion - Serve with roast potato or mash & summer greens. A big tray of roasted veg would also suit.
Portion size - Serves 4 or 2 with leftovers. Use a larger chicken for a bigger family and adjust the cooking time slightly. Cooking a spatchcock chicken is 25% quicker. Add an extra 5-7 mins per 500g.
Storage - Store in the fridge for 3 days. Use leftovers to make a warm salad of chicken, pear & spinach. Yum!
