Weekend Recipe – A Chicken in Every Pot

Layers of butterflied chicken with onions over sourdough bread
This is a lovely recipe for a whole chicken, butterflied and baked on a layer of seasoned, sauteed onions and slices of stout artisanal bread – which we will have for supper tonight, with leftovers reserved for another evening. I found it in an old issue of “Cuisine at Home”, where it had been taken from Ari Weinzweig’s “Zingerman’s Guide to Good Eating”. Enjoy… but take note that the bread has to be very sturdy. My local supermarket bakery does a very nice ciabetta loaf that works well.

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