for 4 person

Wild garlic butter

40 g	butter, soft
½ bunch	wild garlic, finely chopped
1 tsp	salt

Chicken

1	chicken (approx. 1.2 kg)
a little	clarified butter
4	shallots, quartered lengthwise
1	organic lemon, cut into slices
6	pitted dates, cut into strips
1 bunch	wild garlic
2 ½ dl	chicken bouillon

To roast in the oven

½ tsp

chilli flakes (e.g. Fine Food Hot Chipotle BBQ)

How it's done

Wild garlic butter

Mix together the butter, wild garlic and salt.

Chicken

Pat the chicken dry. Remove the backbones and flatten from the breast side. Heat the clarified butter in a frying pan. Place the chicken in the pan, breast side down, and fry for approx. 5 mins. Remove the chicken, sauté the shallots, lemon, dates and wild garlic in the same pan. Pour in the stock, place the chicken on top (breast side up). Brush the chicken with half of the wild garlic butter.

To roast in the oven

Cover and roast for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the lid, brush the chicken with the remainder of the wild garlic butter, sprinkle with chilli flakes, return to the oven for approx. 25 mins.

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