Saucy Baked Spatchcock Chicken Au Poivre

Chicken

• 1whole chicken (4 to 5 lb)
• 1 tablespoonkosher salt
• 2 tablespoonswhole black peppercorns, coarsely crushed
• 3 tablespoonsunsalted butter, softened

Sauce

• 2 tablespoonsunsalted butter
• 2shallots, finely minced
• 3garlic cloves, minced
• 1½ tablespoonsall-purpose flour
• 5 tablespoonsbeef or chicken stock (for deglazing)
• 1 teaspoonapple cider vinegar
• ½ teaspoonbrown sugar
• ½ cuplow-sodium chicken stock
• 3fresh thyme sprigs
• 1½ cupsheavy cream
• 1½ tablespoonsDijon mustard
• 1 teaspoonWorcestershire sauce
• 1 teaspooncoarsely cracked black pepper
• 2 tablespoonscold unsalted butter, cubed
• 1 tablespoonfresh parsley or chives, chopped

1. 1Spatchcock - With kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast side up and press firmly on the breastbone to flatten.
2. 2Dry brine - Pat the chicken very dry and season all over with the kosher salt. Refrigerate uncovered overnight if you can, or let it sit at least 1 hour.
3. 3Pepper crust - Heat the oven to 425°F. Shake the crushed peppercorns in a fine mesh strainer to remove the powdery dust. Rub the skin with the softened butter, then press the pepper firmly all over. Place skin side up in a roasting pan or large oven-safe braiser with sides.
4. 4First roast - Roast for 20 minutes. Make the sauce while it roasts.
5. 5Start the sauce - In a skillet over medium heat, melt 2 tablespoons butter. Cook the shallots until soft, about 2 minutes. Add the garlic for 30 seconds, then sprinkle in the flour and stir for 1 minute.
6. 6Deglaze - Stir the vinegar and brown sugar into the 5 tablespoons stock. Pour it into the skillet, scrape the bottom, and reduce until nearly syrupy, about 1 minute.
7. 7Reduce - Add the ½ cup chicken stock and thyme. Simmer until reduced by about half, about 3 minutes.
8. 8Add the cream - Stir in the heavy cream, Dijon, Worcestershire, and cracked pepper. Simmer about 4 minutes, just until lightly thickened. It will keep thickening in the oven.
9. 9Finish in the sauce - Pull out the chicken and lower the oven to 400°F. Pour the sauce around and over the chicken. Return to the oven and baste every 15 minutes until the breast hits 165°F and the thigh hits 175°F, about 35-55 minutes depending on size of chicken.
10. 10Broil (optional) - For more color, broil 2 to 3 minutes, watching closely so the pepper doesn't scorch.
11. 11Rest and adjust - Let chicken rest at least 10-15 minutes. Remove the thyme.
12. 12Serve - Carve, spoon the sauce over the top, and finish with parsley or chives.

Notes

1. 1Use a pan with sides. The sauce will spill off a sheet pan.
2. 2For some crispy skin, pour the sauce around the chicken instead of over it and baste mostly the edges.
3. 3The chicken juices make the sauce salty, so taste before adding more salt.
4. 4No alcohol in this one, but traditionally this dish does call for adding alcohol like sherry