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Butterflied Tarragon-Ginger Chicken With Colcannon

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    Butterflied Tarragon-Ginger Chicken With Colcannon
  • 2/12
    Herb butter ingredients: butter, dried tarragon, salt, dried ginger, dried garlic, black pepper and lemon zest
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    Wash the chicken and pat it dry. Place it breast-side down on a cutting board.
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    Using scissors or a knife, cut along both sides of the backbone. Discard the backbone or save for stock.
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    Lemon slices and olive oil
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    Turn the chicken over and press down to flatten. Rub with herb butter
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    Place the potatoes in a medium stockpot, cover with water and bring to a boil. Simmer, covered, until soft.
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    Drain and place the potatoes in a large bowl. Mash with a potato masher.
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    Kale ready to be steamed
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    Add the steamed kale to the mashed potatoes.
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    Heat the milk in a small saucepan and add, along with the melted butter, to the mashed potatoes.
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    Mix until creamy.

Text, photos and food cooked by Michal Martinek

Jan 2, 2016

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Butterflied Tarragon-Ginger Chicken With Colcannon

To butterfly a chicken means to cut out its backbone, opening it up like a book, pressing it down and roasting it flattened. It’s a very cool method of cooking a bird—try it with turkey or Cornish game hen, too—because it is fast and you don’t have to deal with turning it over. And the skin gets crisp everywhere, because it basically cooks in one layer, and therefore evenly.

I love the anise-like, subtly sweet aroma of dried tarragon. Here, it blends perfectly with dried ginger, dried garlic and lemon zest, in an herb butter you smother all over the chicken, making it moist and flavorful.

Colcannon is a classic Irish peasant dish that consists of mashed potatoes mixed with cabbage or kale. This scrumptious yet no-brainer recipe makes an ideal side for the chicken. 

O

  1. Serves 4
  2. 4 tablespoons unsalted butter, softened
  3. 1 tablespoon dried tarragon
  4. 1 tablespoon salt
  5. 1 teaspoon dried ginger
  6. 1 teaspoon dried garlic
  7. ¼ teaspoon black pepper, freshly ground
  8. 1 lemon
  9. 1 whole chicken (2½–3 pounds)
  10. Olive oil

1

Preheat the oven to 400 degrees. Line the bottom of a roasting pan with parchment paper.

2

In a small bowl, mix the butter with the tarragon, salt, ginger, garlic and pepper. Zest the lemon, and stir the zest into the butter mixture. Cut the lemon into thin rounds and place in one layer in the middle of the roasting pan. Drizzle some olive oil over the lemons.

3

Wash the chicken and pat it dry. Place it breast-side down on a cutting board. Using scissors or a knife, cut along both sides of the backbone. Discard the backbone or save for stock.

4

Turn the chicken over and press down to flatten. Carefully loosen the skin around the legs and breast with your fingers or a pairing knife. Push some of the herb butter under the skin. Rub the chicken all over with the herb butter, and place it in the roasting pan on top of the lemon slices. Drizzle the chicken with olive oil.

5

Roast in the oven, basting occasionally until crisp and cooked through—calculate 20 minutes of roasting time per pound, plus 10 minutes.

6

Remove from the oven and let rest for 10 minutes, and then carve into serving portions.

Colcannon

O

  1. Serves 4
  2. 1 pound russet potatoes, peeled, cut into 2-inch cubes (about 3 large potatoes)
  3. 8 ounces kale, destemmed, cut into thin ribbons
  4. 1 cup milk
  5. 3 tablespoons butter, melted
  6. Salt
  7. Black pepper, freshly ground

1

Place the potatoes in a medium stockpot, cover with water and bring to a boil. Simmer, covered, until soft. Drain and place the potatoes in a large bowl. Mash with a potato masher.

2

Place the kale in a steamer basket, and steam until wilted and tender. Add to the potatoes.

3

Heat the milk in a small saucepan and add, along with the melted butter, to the mashed potatoes. Mix until creamy. Add the salt and black pepper to taste.

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