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Spatchcocked Sweet Wine Chicken


I’ve made whole chickens so many ways using so many different methods, but these days I’m very partial to spatchcocking. Because the breast bones do not become totally flat, they cook more slowly than the thighs and retain moisture, a nice change for chicken breasts!


Prepare the Chicken

1. Mix marinade ingredients and pour over chicken. Allow to marinate for a few hours or overnight.
2. Preheat oven to 425°F (220°C).
3. Arrange onions in a roaster pan and place chicken on top. Roast for 45 minutes. If you’re not using soy sauce (used primarily for color), broil chicken for the last few minutes, so you can get a nice brown color on the skin.


I make my own apricot jam by reducing fresh apricots, sugar, and water. Keep an eye on the pot, and let the mixture simmer slowly for about an hour.


Photography by Moishe Wulliger

Styling by Renee Muller