Maple Vinegar Crispy Chicken

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We made this wonderful dish at culinary communion, with chef gabriel claycamp. this recipe is a repeat favorite with class attendees, and they've been known to call gabriel up years later, from halfway across the country, to replace the beloved recipe that they'd misplaced. :) recipe posted with permission.

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Steps

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Preheat oven to 375 degrees f.

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Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature , then add the shallots and cook until translucent.

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Add the pepper , nutmeg , and vinegar and bring to a boil , then add the maple syrup and return to a boil.

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Allow to reduce by half and reserve.

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While sauce is reducing , begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears , cut the backbone out of the chicken by cutting along one side of the backbone , then along the other.

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Turn the chicken over and remove the keel bone , then press down to flatten it.

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Additionally , for this recipe you also remove the wings.

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Do not remove the skin of the chicken.

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Season both sides of prepared chicken with salt and freshly ground black pepper.

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Heat the oil or fat in a large , heavy oven-proof skillet over high temperature.

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When it is very hot , carefully add the chicken skin-side-down into the hot pan.

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Cook over high temperatur.

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Ingredients

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butter, shallot, fresh ground black pepper, nutmeg, cider vinegar, maple syrup, chicken, salt & freshly ground black pepper, peanut oil, sliced almonds, leek, dried cranberries, fresh breadcrumb