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Baby chicken with champagne butter sauce

Luke Mangan

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Baby chicken with champagne butter sauce
Baby chicken with champagne butter sauceJennifer Soo

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 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.

Method

  1. 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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