Spatchcock chicken with fresh figs and thyme from The Staub Cookbook: Modern Recipes for Classic Cast Iron (page 140) by Staub

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled romaine with lemon and Parmesan ; Creamy rosemary polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on April 08, 2020

    I love spatchcocking and was looking for a simple recipe for roast chicken so this fit the bill. I had everything except the fresh figs and with the pandemic and all I couldn't run to the store for them. So I subbed about a half cup of chopped apricots that I let soak in the chicken stock after it came to a boil. Because the apricots were pretty acidic I did not use the sherry vinegar in the pan sauce. The sauce was pretty good, but I'd like to try this with fresh figs when I get the chance.

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