Normandy-Style Spatchcock Chicken
Classic Normandy =cider • apples • cream • Dijon • thyme • butter
Servings 4 people
Ingredients
- 1 spatchcock chicken
- 2 –3 eating apples Cox/Braeburn, sliced into wedges
- 3 shallots or 1 onion sliced
- 3 cloves garlic
- 150 ml dry cider
- 100 ml double cream
- 1 –2 tsp Dijon mustard
- Few sprigs thyme
- Butter + olive oil
- Salt & pepper
Instructions
Prep chicken
- Pat dry, salt generously (can do this 2–24h ahead for better skin). season with Pepper + thyme. Light brush of oil
Roast base
- Heat oven to 200°C (180 fan)
- In a roasting tray: Scatter shallots, garlic, apples. Dot with butter. Lay chicken on top skin-side up
Roast 35–45 min until:
- Skin golden. Internal temp ~74°C at thigh
- ⸻
Normandy sauce finish
- Remove chicken to rest.
- Put roasting tray on hob: Deglaze with cider. Simmer 3–4 min
- Stir in cream + Dijon. Reduce to silky sauce. Adjust salt/acidity
- Pour around chicken when serving.
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