GLUTEN-FREE MUSTARDY CHICKEN WITH SPECK AND BUTTERBEANS
Here’s our riff on a delicious Elizabeth Hewson recipe. Her original uses whole chickens but we’ve opted for spatchcock if you’re looking for a bit more pizzaz for guests or chicken thigh cutlets for a more casual and economical meal.
Either way you’ll have a very tasty, easy to prepare, one baking dish meal.
Rosie
MUSTARDY CHICKEN WITH SPECK AND BUTTERBEANS
With thanks to Elizabeth Hewson for the original, delicious recipe.
Serves 8
4 600 gm spatchcocks or 1.6-1.8kg chicken thigh cutlets, skin on
10 anchovy fillets (we prefer to use Ortiz)
4 cloves garlic, crushed
2 tablespoons Dijon mustard
75 ml lemon juice
80 ml olive oil
3 400gm cans butter beans, drained, rinsed and drained again
2 red onions, peeled and cut into half-moons around 5mm each
300 speck or pancetta cut into lardons
3 sprigs rosemary
2 long red chillies, deseeded and finely sliced
½ lemon cut into wedges
250 ml chicken stock
2 tablespoons extra virgin olive oil
½ a bunch of rocket, chopped.
Freshly ground black pepper
Preheat oven to 200°C fan forced (220°C conventional).
Prepare the spatchcocks, if using, by cutting down either side of the backbone. Reserve the backbone for making stock or freeze for later use. Flatten the bird then cut in half from tail end to breast.
Process the anchovy fillets, garlic, mustard, lemon juice and oil until creamy.
Rub the anchovy mixture all over the spatchcock halves or chicken thigh cutlets and allow to sit out of the fridge while you prepare the butter bean mixture. (The spatchcock/chicken thigh cutlets can be prepared to this point the day before and refrigerated overnight. Remove from the fridge 30 minutes before baking.)
Place the butter beans, onions, speck or pancetta, rosemary, chillies, lemon wedges and chicken stock in a large baking dish and place the prepared spatchcock halves/chicken thigh cutlets on top. Drizzle with the olive oil.
Transfer to the preheated oven and bake, covered, for 50 minutes. Remove the cover, increase the oven to 220°C (200°C conventional) and continue to bake until the spatchcock/chicken thigh cutlets are golden brown.
Transfer to a warm platter to rest.
Place the baking dish over a hotplate and simmer the contents until the liquid has reduced to a light, sauce consistency. Toss in the chopped rocket.
Transfer to one large or individual serving dishes, top with the spatchcock/chicken thigh cutlets and grind plenty of pepper on top.
Serve with a crisp green salad.