Instructions: Butterfly the chicken and remove the backbone and the wingtips. Use the bones and wingtips for a stock. Season the chickens with hot red pepper flakes, 1 1/2 tablespoons ginger, 1 tablespoons chopped garlic, and 2 tablespoons fennel seeds. Rub with oil and marinate overnight. Season the chicken with salt. Heat 4 frying pans over moderate heat with 1/8-inch vegetable oil. Cook the chickens, skin side down, flattened with a weight, until cooked three quarters of the way through. Flip the chicken and cook until done. The skin should be crispy and golden brown. Remove the breast bones. Transfer the chickens to a plate. In one of the pans, heat 2 tablespoons oil with the remaining ginger and garlic and the sliced shallots. Cook until tender. Deglaze the pan with the sherry and reduce by three quarters. Add the stock and reduce by two thirds. Whisk in the butter and season with the vinegar, salt and pepper. Meanwhile, preheat the oven to 400 degrees. Toss the potatoes with salt, pepper and extra virgin olive oil. Roast for 20 minutes. Toss the onions with salt, pepper and extra virgin olive oil and add to the potatoes. Roast an additional 20 minutes or until the vegetables are tender. To serve, distribute the vegetables among 4 warm plates. Set the chickens, skin side up, on top of the vegetables and pour the sauce around the chicken. Serve with sauteed spinach.

Yield: 4
servings

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