Open original
Lucas Vallecillos on Instagram: "Spatchcock chicken, « Cafe de Paris » sauce and Chips 🔥 This was one of the best thing I ate in a while! This compound butter is amazing!! The juicy and so flavourful chicken , the double cooked chips and the sauce all came together for a sensational bite! You NEED to give this one a go! So good! Also huge thank you @uniqloeurope for the outfit 🫶 Ingredients : For the butter: • 200 g unsalted butter (softened) • 1 shallot, very finely chopped • 1 garlic clove, grated • 1 tbsp fresh parsley, chopped • 1 tsp chives, finely chopped • 1 tsp fresh tarragon • Zest of ½ lemon • 1 tsp lemon juice • 1 tsp Dijon mustard • 1 tsp Worcestershire sauce • 1 pinch paprika • 1 pinch curry powder • 1 pinch Espelette pepper (or chilli powder) • Salt & black pepper For the sauce: • 1 shallot, finely chopped • Salt & pepper • 100 ml white wine • 100 ml heavy cream • Cooking juices from the chicken • 2 tbsp Café de Paris butter • 1 squeeze lemon juice • 1 whole chicken • Potatoes • Fresh chives to finish Bon appétit 🙏 . #comfortfood #homecooking #foodreels #cheflife #instafood"
▤Recipe
Iinstagram.com

Lucas Vallecillos on Instagram: "Spatchcock chicken, « Cafe de Paris » sauce and Chips 🔥 This was one of the best thing I ate in a while! This compound butter is amazing!! The juicy and so flavourful chicken , the double cooked chips and the sauce all came together for a sensational bite! You NEED to give this one a go! So good! Also huge thank you @uniqloeurope for the outfit 🫶 Ingredients : For the butter: • 200 g unsalted butter (softened) • 1 shallot, very finely chopped • 1 garlic clove, grated • 1 tbsp fresh parsley, chopped • 1 tsp chives, finely chopped • 1 tsp fresh tarragon • Zest of ½ lemon • 1 tsp lemon juice • 1 tsp Dijon mustard • 1 tsp Worcestershire sauce • 1 pinch paprika • 1 pinch curry powder • 1 pinch Espelette pepper (or chilli powder) • Salt & black pepper For the sauce: • 1 shallot, finely chopped • Salt & pepper • 100 ml white wine • 100 ml heavy cream • Cooking juices from the chicken • 2 tbsp Café de Paris butter • 1 squeeze lemon juice • 1 whole chicken • Potatoes • Fresh chives to finish Bon appétit 🙏 . #comfortfood #homecooking #foodreels #cheflife #instafood"

This recipe centers on a spatchcock chicken served with Café de Paris sauce and chips, and the post makes clear that the appeal is the combination of juicy chicken, double-cooked chips, and a rich compound butter. The practical takeaway is that the flavor comes from layering a butter built with shallot, garlic, herbs, lemon, mustard, Worcestershire sauce, and warm spices, then folding it into a cream-and-white-wine sauce with chicken juices. It looks best suited to someone comfortable making a few components rather than a quick one-pan dinner, since it includes both the butter and the sauce as separate preparations. The ingredients suggest a bold, savory profile with fresh herbs and a little citrus to cut through the richness, which is probably why the creator describes it so enthusiastically. The main caveat is that the post provides ingredients but no method, times, or quantities for the chicken and potatoes, so it’s more a source of inspiration than a complete step-by-step recipe. Still, it gives a solid framework for recreating the dish and shows clearly where the flavor is coming from.

⊙ Ingredients

  • 200 g unsalted butter softened
  • 1 shallot very finely chopped
  • 1 garlic clove grated
  • 1 tbsp fresh parsley chopped
  • 1 tsp chives finely chopped
  • 1 tsp fresh tarragon
  • lemon zest zest of ½ lemon
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 paprika pinch
  • 1 curry powder pinch
  • 1 Espelette pepper pinch (or chilli powder)
  • salt
  • black pepper
  • 1 shallot finely chopped
  • salt and pepper
  • 100 ml white wine
  • 100 ml heavy cream
  • cooking juices from the chicken
  • 2 tbsp Café de Paris butter
  • lemon juice 1 squeeze
  • 1 whole chicken
  • potatoes
  • fresh chives to finish

Your notes

Save this item to your library to add private notes.