- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: medium
For the poussins
- 2 poussins
- 2 tsp smoked paprika
- 0.5 tsp garlic salt
- 0.25 tsp freshly ground black pepper
- 0.5 tsp olive oil
- 75 ml fino sherry
For the salad
- 150 g baby broad beans, podded
- 1.5 tbsp olive oil
- 0.5 tsp sherry vinegar
- 1 tsp Dijon mustard
- 125 g Serrano ham, shredded
- 1 bunches flat leaf parsley
To spatchcock the poussins, place each poussin on a chopping board, breast-side down. With a large, heavy knife, remove the central backbone of each bird with a firm vertical 'chop'. Once removed, turn the chicken over and push it flat. Remove the rib bones. You should now have one flattened piece of chicken, skin side down. Alternatively, you could ask the butcher to do this for you.
In a small bowl, combine the paprika, garlic salt and pepper, and use to rub all over each poussin.
Place a griddle pan over a medium heat and pour over a little olive oil. When the pan is hot, add the chicken and fry until the meat is tender - about 15-20 minutes.
For the salad, place the beans in boiling water and cook for 2-3 minutes before draining in a colander. Whisk together the oil, vinegar and mustard in a mixing bowl and stir in the beans, ham, garlic, shallots and chopped parsley.
When the chicken is cooked and both sides are crisp, pour in the fino sherry. Simmer for a few more seconds until the alcohol has evaporated.
Place a whole chicken on each plate and pile the salad on the side. Season and serve straight away.
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