Grilled Chicken Spatchcock with Tomme, Ricotta Verde & Sweet Shallot Vinaigrette

Name: Grilled Chicken Spatchcock with Tomme, Ricotta Verde & Sweet Shallot Vinaigrette
Yield: Serves 4
Ingredients: 75 g (3 oz, scant ½ cup) white Tomme; Juice & zest of 2 lemons; 4 (5) tablespoons olive oil; 10 g (¼ oz, ½ tablespoon) unsalted butter; Salt & freshly ground black pepper; 1 tablespoon champagne vinegar; 1 bunch of watercress, stalks removed, leaves finely chopped; 2 tablespoons olive oil; 75 g (3 oz, scant ½ cup) ricotta; Lemon wedges, to serve; A pinch of sugar; 4 shallots, finely sliced; 4 x 400 g (14 oz) poussins, free-range if possible; ¼ teaspoon Dijon mustard; 1 shallot, finely chopped; 1 garlic clove, crushed; 2 tablespoons chopped fresh basil

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I recently discovered spatchcocked poussins in a major supermarket. What a superb idea! All the work has been done for you. If you are not lucky enough to find them, don’t be too alarmed at the thought of preparing the birds yourself. After a few attempts you’ll wonder what all the fuss was about. Your guests will be impressed too. Serve the chickens with a watercress salad and new potatoes.

Ingredients

Main course
Gluten-free

Ingredients

Method