Free-range Half Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the boneless half chicken with salt and pepper. Heat a skillet over medium-high heat and add a small amount of olive oil. Sear the chicken skin-side down for about 5-7 minutes until golden brown, then flip and cook for an additional 5-7 minutes until cooked through. Remove from the pan and let rest.

2. 2

   Sauté the Vegetables

   In the same skillet, add the cipollini onions and cook until caramelized, about 4-5 minutes. Add the mushroom trio and sauté until tender, about 3-4 minutes. Then, add the asparagus and cook for another 3-4 minutes until bright green and tender-crisp.

3. 3

   Make the Calabrian Chili Butter

   In a small saucepan, melt the unsalted butter over low heat. Stir in the minced Calabrian chili peppers and chopped rosemary. Allow to simmer for a few minutes, then remove from heat.

4. 4

   Prepare the Sauce

   In the same skillet used for the vegetables, add the chicken stock and bring to a simmer. Scrape the bottom of the pan to deglaze, then let it reduce slightly. Adjust seasoning with salt and pepper.

5. 5

   Plate the Dish

   Slice the rested chicken and arrange it on a plate with the sautéed vegetables. Drizzle the Calabrian chili butter over the chicken and vegetables. Serve with grilled Meyer lemon on the side and pour the reduced sauce around the plate.