If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.
1 lemon, quartered.
5 sprigs of tarragon.
4 small spatchcocks or baby chickens (400-500g).
2 tbsp olive oil.
Sea salt and freshly ground black pepper.
8 small spring onions, trimmed.
1 cup Champagne.
1 bay leaf.
70g eschalots, sliced finely.
6 black peppercorns.
50ml cream.
250g butter, chilled and cut into small cubes.
Preheat the oven to 180C. Place a wedge of lemon and a tarragon sprig in the cavity of the chickens. Brush with olive oil, season well and place in a baking dish, with the eschallots. Bake for about 30 minutes or until the juices run clear when the chicken is tested with a skewer. Remove and cover with foil.
Meanwhile, place the Champagne, bay leaf, eschalots, peppercorns and remaining tarragon sprig in a medium saucepan. Bring to the boil, then turn the heat down and simmer until the liquid is reduced to about 3 tbsp. Add the cream, return mixture to a gentle simmer, and add the cubes of butter one at a time, whisking continuously. Do not allow to boil.To serve, spoon the sauce over the spatchcocks and onions.
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