Poultry and Game

Spring Chicken cooked with lemon juice, garlic and olives

 

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Free range chicken ready for spatchcocking and cooking with lemon juice, olives and garlic

Succulent lemony chicken pieces bathed in a rich lemon and garlic sauce. I first ate this dish on holiday in Tuscany about ten years ago. It was cooked for us by the American housekeeper who was a passionate foodie. She was generous in sharing this lovely recipe since when it has become a true family favourite, requested by my daughters when they come home from ‘uni’, and for high days and holidays, spring, summer, winter.  Because of the nature of its ‘spatchcoking‘ we call this dish affectionately ‘Splat Chicken’. I like to serve the chicken cut into pieces, stacked on a warm dish and surrounded by its juice and component parts as part of a casual help-yourself meal served at the table.  Continue reading