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Butterfly Chicken and Tropezon-style Potatoes

For 5 years I worked in a tapas bar in Spain where I learned many of the things that today make me a passionate cook. Tropezon potatoes were a customer favorite and today I am going to show you how to prepare them.


Hello everyone, today we are going to prepare a juicy chicken in the oven, opened like a butterfly and it will be ready in approximately 2 hours.


Ingredients


1 whole chicken

1 sprig of rosemary

1 teaspoon oregano

1 lemon

1/2 tsp thyme


Mango Vinaigrette:

1 red and yellow bell pepper

1 white onion

1 bunch of coriander

1 mango

2 cds of honey

4 cds of oil

1 tsp mustard

1 tsp apple cider vinegar


Tropezon potatoes:

3 tbsp mayonnaise

1/2 tsp garlic paste

cooked and peeled potatoes


Depending on the size of the chicken and the number of potatoes you use, this recipe could serve 3-5 people.

Preparation


Start the night before by drying the chicken with a kitchen napkin, turn the chicken upside down, remove the tail, and then cut to the side and side of the chicken spine. Using a sharp knife, cut the breast bone in half and open the chicken like a butterfly. Trim excess fat, pat dry the inside of the chicken, and add sea salt for the dry brine technique. turn the chicken so the skin is side up, smear with a little oil and then add salt (you can also add salt under the skin to penetrate the breast). Take it to the fridge and let it sit overnight.


To season the chicken, add the rosemary, thyme and oregano in a mortar with a little coarse salt and the juice of a lemon, mash it into a paste, add pepper and then smear the chicken on all sides


If you have a wireless thermometer this is the time to use it. Put it in the thickest part of the chicken breast and that's it. Take it to the preheated oven at 120ºC for about 1 hour and a half depending on your chicken. Target Temperature: 78ºC


Now to prepare the vinaigrette. I recommend that you also prepare it the night before, so that all the flavors are integrated. Start by cutting the onion, peppers and parsley very small. In an empty jar, add the oil, honey, vinegar, and mustard. Shake to mix everything, taste and correct by adding salt or a little more mustard, vinegar or honey. Add the sauce to the vinaigrette and mix. Finally, cut the mango into small cubes and add them to the sauce. Finish by adding salt and lemon to taste. Reserve.


For the express Tropezon potatoes, start preparing the sauce, mix mayonnaise with a little of the garlic paste and set aside. Cut the potatoes into small wedges and fry them in very hot oil until they are perfectly golden. Add the garlic mayonnaise and sprinkle with paprika powder. The authentic Tropezon potatoes have spicy paprika but at my house my children and wife can't stand spicy, so I have used smoked sweet paprika and they are delicious. You could also make a mixture of both if you don't like it too spicy.


Remove the chicken from the oven when it reaches internal 78ºC and let it rest for 20 minutes. Then slice it up and serve it with the delicious mango vinaigrette and the amazing Tropezon potatoes.


As we always say:


If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.


If you don't have any of the ingredients listed or don't like something, feel free to replace it. This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how fast and delicious this chicken is!


Remember: "Practice makes perfect"


You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:







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