Butterflied Chicken with Honey and Parmesan

Butterflied Chicken with Honey and Parmesan

  • Preparation 35 min
  • Cooking 1 h 20 min
  • Servings 4
Featured in RICARDO Magazine (BACK TO SCHOOL 2015)

Categories

Ingredients

  • Chicken

    • 1 whole chicken, about 4 lb (1.8 kg)
    • 3 lemons, halved
    • 1 tsp coarse salt or fleur de sel
    • 2 tbsp (30 ml) olive oil
  • Dressing

    • 4 tsp (20 ml) honey
    • 2 tsp capers, finely chopped
    • 2 tsp (10 ml) truffle oil (optional)
  • Vegetables

    • 2 cloves garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • 9 cups (225 g) kale leaves, roughly chopped
    • 4 oz (115 g) white mushrooms, thinly sliced
    • 1 Cortland or McIntosh apple, cored and thinly sliced
    • ¼ cup (30 g) Parmigiano-Reggiano cheese shavings
    • Salt and pepper

Preparation

  • Chicken

  • Dressing

  • Vegetables

  • Assembly

Note from Ricardo

This dish can also be made in the oven. Cook on a baking sheet, with the oven preheated to 425°F (210°C), for about 55 minutes.

Personal Note