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Baby Chicken Braised Olive and Capers

Recipe by Martin Benn from Short Orders

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Chef Martin Benn presents this delicious main meal.

Serves 6

Ingredients

6 spatchcock
250 ml riesling
250 ml chicken stock
200 g kalamata olives
2 tablespoons spanish salted capers
8 garlic cloves unpeeled
Dried oregano greek is best for this dish
2 tablespoons smoked sweet paprika
1 tablespoon soy sauce
1 tablespoon mirin
250 medium spanish olive oil
Ground black pepper
salt
Parsley to garnish

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Method

To break spatchcock in half, cut straight down the breastbone and backbone.
Remove neck. Clean by removing some of the fat.
Push the chicken back together so it is tight, then place into baking tray and cover with riesling.
Add chicken stock, kalamata olives and Spanish salted capers.
Break and add garlic as well as the dried oregano.
Add smoked sweet paprika then give the dish a shake.
Add soy sauce, mirin and ground pepper.
Push all the ingredients down and mix together making the top moist. It should be 2/3 covered.
Pour Spanish olive oil over the chicken.
Place in a very hot oven about 220º Celsius for 45 to 90 minutes, depending on how much you like your chicken cooked.

To serve

Place each spatchcock on a plate.
Spoon over a generous amount of juice including the olives and capers.
Garnish with parsley.
Serve with a light, green salad with balsamic vinegar dressing, and season with cracked pepper and salt.

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Recipe Rating

What do you think?

Christine 3 months ago

Is this a Hungarian dish? Looks delicious by the way c:

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ejade03 July 2011

I've made this a few times now and it's so easy and delicious! The flavours are delicate and the chicken is so tender. I like to be generous with the paprika and ensure it's seasoned well to give it maximum flavour!

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Neil69 August 2010

Sounds great I will give this ago

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Yvonne80 March 2010

Looks good for dinner tonight.

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Marcello December 2009

LOVE THE VIDEOS!! where is this guys restaurant.. we are in NY.. can we write to him or restaurant?

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pottery-2007 May 2009

This was really really delicious, no dinner party just a great weeknight meal,many thanks

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jackicam February 2009

I saw this recipe on tv a few years back and have made it countless times because it is ABSOLUTELY DELICIOUS!!!!! The flavours are incredible and it's a total winner for dinner parties. It's great with a loaf of crusty bread for sopping up that GORGEOUS gravy. You have to try it to really appreciate this fantastic dish

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Lorna Wardle February 2009

I am looking forward to trying this beautiful recipe at my next diner party Thank you Martin

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