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Season 4 · Collard Greens Episode
Spatchcocked Chicken with Braised Collards & Sauce au Poivre
Butter-rubbed chicken roasted flat and fast over root vegetables, paired with braised collards and a bold cognac peppercorn sauce.
Ingredients
- One 4–5 lb whole chicken, spatchcocked
- 4 tablespoons unsalted butter, softened
- 1 tablespoon minced garlic
- 2 tsp Emeril's Original Essence
- Leaves from 4 sprigs fresh thyme
- 2 large turnips, 1-inch dice
- 2 large carrots, 1-inch pieces
- 2 large parsnips, 1-inch pieces
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- Sauce au Poivre: 6 tbsp butter
- ½ cup finely minced shallots
- 1 tbsp crushed black pepper
- 1 cup cognac
- 2½ cups rich chicken stock
- ⅓ cup heavy cream or crème fraîche
Method
- Allow chicken to come to room temperature 1 hour. Preheat oven to 450°F with rack in middle. Combine softened butter, garlic, Essence, and thyme in a bowl.
- Loosen skin over breast and thighs; rub most of the butter mixture under the skin. Pat outside dry and rub remaining butter over the surface. Season well with salt and pepper.
- Toss turnips, carrots, and parsnips with olive oil, salt, and pepper. Arrange on a parchment-lined sheet pan around the chicken skin-side up.
- Roast at 450°F for 20 minutes, then reduce to 250°F and continue cooking 45–50 minutes, until thigh registers 165°F. Rest 10 minutes before carving.
- For sauce: Melt 2 tbsp butter, cook shallots 5 minutes. Add pepper and carefully add cognac; reduce by half. Add stock, reduce by two-thirds. Add cream; simmer until thick. Whisk in remaining 4 tbsp butter.
- Serve chicken carved over roasted vegetables and braised collards, with sauce au poivre drizzled over the top.
Spatchcock TipPlace chicken breast-side down. Cut along both sides of the backbone with kitchen shears and remove. Flip breast-side up and press firmly on the center until it lies flat. Recipe courtesy Chef Emeril Lagasse, all rights reserved.