E3 | Butter Basics | N’duja Butter with Chicken | By Thomas Straker
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INGREDIENTS
Softened butter (from All Things Butter)
75g N’duja
1 shallot, diced
2 garlic cloves, minced
1 tablespoon tomato paste
Olive oil
Salt
White wine
Datterini tomatoes
Half chicken
Fresh basil
1 lemon (zest and juice)
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COOKING METHOD
Heat oil in a pan and add the shallots, cooking on low heat for a couple of minutes. Add the garlic and tomato paste, cooking briefly. Pour in the white wine and reduce it by about two-thirds. In a blender, mix room temperature butter with the n’duja mixture. Add the zest and juice of one lemon, then blend until smooth. Transfer the mixture to a bowl and chill in the fridge.
Cut the chicken in half, drizzle with oil, and season with salt. Place the chicken skin-side down on low heat until the skin is crispy. Add datterini tomatoes and a large spoonful of the butter mixture. Toss in fresh basil, then transfer the pan to the oven to finish cooking.
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