Spatchcocked And Braise-Roasted Chicken

• One 4 to 4 1/2 pound chicken
• Salt and freshly ground black pepper
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, sliced
• 4 garlic cloves, lightly smashed (skins left on)
• 2 rosemary sprigs
• 8 sage leaves
• 1/2 cup fino sherry or dry white wine
• About 1 cup chicken broth
• 1 lemon, cut into thin slices (skin left on; seeds discarded)

1. Heat the oven to 425 degrees. Using poultry shears, cut the backbone out of the chicken. Reserve the backbone. Turn the chicken skin-side-up and press down on the breast bone to flatten the chicken. Generously season the chicken all over.
2. In a casserole pan or other low shallow pan large enough to fit the flattened chicken, melt the butter in the oil over medium high heat. When the foam subsides, add the chicken skin-side-down, and the backbone, and brown well, 4 to 6 minutes. Remove to a plate. Pour off all but 1 1/2 tablespoons fat.
3. Set the pan back on the stove. Add the shallots and garlic, and cook over medium heat until the shallot has softened, about 2 minutes. Add the rosemary, sage and sherry. Increase the heat and boil off nearly all the sherry. Add 1 cup chicken broth and the lemon slices. Gently lower the chicken back into the pan, again skin-side up.
4. If needed, add more broth to come 1/2-inch up the side of the pan. Transfer the pan to the oven, and braise-roast until the chicken is cooked through (an internal temperature of 165 degrees), 30 to 50 minutes.
5. Transfer the chicken to a cutting board and let rest for 10 minutes -- uncovered, or the skin will soften! Carve the bird. Strain the pan juices and adjust the seasoning. Serve bird and cooked-down broth, and enjoy!

chicken, salt, unsalted butter, olive oil, shallots, garlic, rosemary sprigs, sage, fino sherry, chicken broth, lemon

Taken from www.epicurious.com/recipes/member/views/spatchcocked-and-braise-roasted-chicken-52740071 (may not work)