Spatchcock Chicken

Ingredients

• One 4# chicken
• 5 large garlic cloves, minced
• 2 tbs Dijon mustard
• 2 tbs dry white wine
• 2 tbs extra-virgin olive oil
• 1 tbs soy sauce
• 1 tsp Tabasco
• 1 tsp herbes des Provence
• ½ tsp kosher salt
• ½ C chicken stock
• ½ C red wine

Directions

1. Preheat the oven to 425°.
2. Using poultry shears, cut along each side of the chicken backbone and remove it and remove the bottom end of the chicken leg bones. You can use these pieces to make stock for the sauce.
3. Turn the chicken breast-side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. Season both sides with pepper.
4. In a bowl, mix the mustard, wine, olive oil, soy sauce, Tabasco, salt and herbes des Provence. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up and spread the remaining mixture on the skin.
5. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30-35 minutes, until the skin is browned and the chicken is cooked through.
6. Return to the stovetop and deglaze with ½ C chicken stock and a few tablespoons of red wine. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.