Spatchcocking chicken, also called butterflying, calls for cutting the bird along its backbone, then opening it up so that it can lie flat in the pan. Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. You can ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. Good, sharp poultry shears are all you need.
Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.
If you like, you can skip making the pan sauce and just serve the chicken with the grapes on top, drizzled with the sherry vinegar.
I love this with polenta made with lots of butter, or nutty, plump farro tossed with plenty of olive oil while still hot after cooking. In both cases, you want the fat to contrast with the vinegar in the grapes.
— Melissa Clark
ON-DEMAND: Listen to Faith and Melissa dish about the recipes in Dinner on The Faith Middleton Food Schmooze®.
Reprinted from Dinner. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.