Ingreadient :

• 1x 1.8kg chicken, spatchcocked
• 75 ml olive oil
• 3 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 250ml vermouth
• 300ml chicken stock
• 2 bay leaves
• 1 large potato, peeled and sliced
• 100ml double cream
• 200g padron peppers
• 1 green pepper, sliced
• 75g almonds
• 6 thin slices baguette cubed
• 50ml olive oil
• 2 cloves garlic
• 1 small bunch parsley

Direction :

1. Place the potatoes, green pepper, olive and garlic in a large oven-proof dish. Top with the chicken, season, add bay leaf, vermouth and chicken stock, and then roast for 50 minutes.
2. Then, add padron peppers, mustard and cream, and proceed to cook in the oven for 10 minutes.
3. Pop the chicken onto a tray to rest. Then pop the tray with the sauce on the hob, bring to the boil and then reduce the heat slightly.
4. For the piccata, fry the bread and nuts until toasted, then pop into a mini food processor with the garlic and parsley. Blitz to a coarse paste, dot the sauce with the picatta, carve up the chicken and serve with the sauce and vegetables