Porto, Portugal’s second-largest city, is a vibrant and charming destination with a colorful personality. Nestled along the Douro River, Porto is known for its picturesque waterfront, colorful buildings, and delicious port wine.
One of the best things about Porto is its walkability. The city center is compact and easy to explore on foot, making it easy to stumble upon hidden gems and charming cafes. Be sure to wander through the Ribeira district, a UNESCO World Heritage Site known for its narrow cobblestone streets, colorful buildings, and lively atmosphere.
No visit to Porto is complete without sampling the local cuisine. Porto is home to a variety of restaurants serving up traditional Portuguese dishes, as well as more modern fare. Be sure to try the Francesinha, a hearty sandwich made with bread, ham, sausage, steak, and melted cheese. And of course, no meal in Porto is complete without a glass of port wine.
When we weren’t out tasting the excellent Porto wines and visiting wineries in the Douro valley, we relaxed in our comfortable AirBNB hosted by Carolina. A trip to the local grocer inspired this evening’s dinner.
Spatchcock chicken, also known as butterfly chicken, is a cooking method in which the chicken is flattened by removing the backbone. This allows the chicken to cook more evenly and quickly, and also results in crispier skin.
Spatchcock chicken is a popular cooking method because it is quick and easy to do, and it results in a juicy and flavorful chicken. It is also a good option for people who are cooking for a crowd, as it cooks more evenly than a whole chicken.
Once the chicken has been spatchcocked, you can season it with your favorite herbs and spices and cook it using your preferred method, such as roasting, grilling, or pan-frying. In this recipe, I’m going to add roasted carrots and onions to lift the chicken off the pan while it roasts and add a splash of white wine to give it a flavour boost at the end.
Spatchcock Chicken
Equipment
- 1 medium roasting pan
Ingredients
- 2 kg fresh chicken
- 3 tbsp olive oil
- 500 g carrots peeled, quarter lengthwise
- 1 Medium white or yellow onion halved and quartered
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- 1 tsp paprika
- 250 ml white wine
- 1 head Broccoli cut into medium florets
Instructions
- Preheat the oven to 160 degrees Celsius (300 degrees Fahrenheit)
- Remove the backbone from the chicken by slicing down the ribs on each side. Press down on the breastbone to crack it so the chicken lays flat.
- Lightly oil the roast pan and spread the prepared vegetables to make a bed and place the flattened chicken on top.
- Roast for one hour. Loosen the vegetables from the pan and consolidate close to the chicken. Return to the oven for another 30 minutes.
- Pour the wine into the pan and return to the oven for 30 more minutes.
- Remove chicken to cutting board and cut into four servings. Serve with roasted vegetables and steamed broccoli.