James Martin spatchcocked chicken with vermouth, potatoes and picada recipe on James Martin’s Saturday Morning

James Martin served up a a tasty spatchcocked chicken with vermouth, potatoes and picada on James Martin’s Saturday Morning.

The ingredients are: x 1.8kg chicken, spatchcocked, 75 ml olive oil, 3 garlic cloves, crushed, 1 tbsp Dijon mustard, 250ml vermouth, 300ml chicken stock, 2 bay leaves, 1 large potato, peeled and sliced, 100ml double cream, 200g padron peppers and 1 green pepper, sliced.

For the piccata: 75g almonds, 6 thin slices baguette cubed, 50ml olive oil, 2 cloves garlic and 1 small bunch parsley.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.

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