Turmeric and Creamy Dijon Mustard Cast Iron Spatchcock Chicken
Serving: 2
Time to cook: 22 minutes
Chef Randy Feltis
Instagram: Katherine Wants
Ingredients
Turmeric mustard chicken
- 2 chicken supreme
- 1 tbsp (15 ml) Maille Dijon Original Mustard
- 3 tbsp (45 ml) Maille Mayonnaise de Dijon
- 1/2 tbsp (7,5 ml) turmeric
- 2 tsp (10 g) kosher salt
- 1/2 tsp (2,5 g) black pepper
- 1/4 cup (60 ml) white wine
- 3 tbsp (45 ml) cream
Cornichons Chimichurri
- 1 clove garlic, minced
- 1/2 tbsp (7,5 ml) chilli chopped
- 1/4 cup (15 g) parsley, chopped
- 3 tbsp (45 ml) EVOO
- 1/4 cup (40 g) Maille Gherkins, chopped
- 2 tbsp (30 ml) brine
- 1/2 tsp (2,5 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/4 tsp (1,25 g) black pepper
Preparation
- Massage the chicken breasts with Maille Dijon Original Mustard and Maille Mayonnaise de Dijon, cover with turmeric, salt and pepper and roast at 450°F skin side down. Flip after 9 minutes and roast for another 3 minutes.
- Add white wine, reduce by half and add cream. Reduce by another 1/3 and let it rest.
- Add all chimichurri ingredients into a bowl and let marinate for 8 minutes.
- Carve chicken breast and serve with sweet potato mash, seasonal greens, and lots of sauce and top off with the perfect chimichurri sauce.
