Spatchcock chicken with dried figs and olives

27 August 2015 - 02:43 By Sunday Times Food Weekly

Spatchcock chicken with dried figs and olives Ingredients6 dried figs, quartered375ml (1 cup) red wineHandful pitted black olives80g ( cup) butter45ml (3 tbsp) olive oil1 large chicken, spatchcockedSalt and black pepper1 large onion, chopped2 garlic cloves, finely chopped30ml (2 tbsp) chopped fresh parsleyMethodSoak figs overnight in wine, then add olives. Heat butter and oil in a large oven-proof casserole on stove top. Season chicken and fry skin-side down until brown. Do not turn. Sprinkle over onion and garlic and fry for another minute or so. Add figs, wine and olives, cover and bake in a preheated oven at 180°C till chicken is tender and cooked through, about 30-40 minutes. Remove chicken from pan and bring remaining liquid to the boil, scraping to loosen any stuck bits and adding extra stock if necessary. Serve chicken with sauce poured over, garnished with parsley. Serves 6...

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