Make a Canadian Meal
- Recipe Directory
Butterflied Chicken, With Mild Garlic Tomato Sauce
| Canadian chicken, fresh | 1.5 to 2 kg (3.3 to 4.4 lbs) | ||
|---|---|---|---|
| Garlic | 1 head (separated into cloves) | ||
| Tomatoes, diced (canned) | 3 cups | 800 ml | |
| Onion, chopped | 2/3 cup | 100 g | 150 ml |
| Dry white wine | ½ cup | 125 ml | |
| Canola oil | 2 tablespoons | 30 ml | |
| Tarragon, chopped | 4 sprigs | ||
| Salt and pepper | to taste |
Lay
chicken on its back and slide the blade of a large knife inside it.
Cut to the right and to the left of the spine and remove it. Flip the
chicken onto its stomach and flatten, breaking the wishbone if necessary.
Fold the wings under the bird and raise the thighs onto the breast.
Salt, pepper and rub the chicken with oil, then place it in a roasting pan over the garlic cloves, making sure that all of the garlic cloves are covered by the flattened chicken.
Cook the chicken in a pre-heated oven at 180°C (350°F) for approximately 40 minutes. Baste often with the drippings.
While the chicken is cooking, sauté the onions in oil until they start to brown. Add white wine to deglaze and reduce to almost no liquid. Add the diced tomatoes and cook at medium heat. Add salt and pepper.
Remove the chicken from the oven, and transfer the garlic cloves to the tomato sauce. Crush them with a wooden spoon. Add the chopped tarragon and taste for seasoning.
Cut up the chicken and serve with the tomato sauce and corn semolina dumplings.
Makes 2 to 4 servings