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Spatchcocked Chicken with Tomatoes

Source: Martha Stewart Everyday Food
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  Serves 4
RECIPE INGREDIENTS
1 spatchcocked chicken
Coarse salt and ground pepper
3 unpeeled garlic cloves, smashed
1 pint cherry tomatoes, pierced with a paring knife
1 teaspoon olive oil
1/2 cup dry white wine
1/4 cup water
1/4 cup fresh basil leaves, torn
Spatchcocked Chicken with Tomatoes Recipe at Cooking.com
DIRECTIONS
1. Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan along with garlic cloves. With the tip of a paring knife, pierce the cherry tomatoes. Add to pan and drizzle tomatoes with olive oil; season with salt and pepper. Pour dry white wine and water into pan.


2. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 when inserted into thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes. Sprinkle with fresh basil leaves, torn if large, before carving.


Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 01/06/2011
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