Riche-Style Rotisserie Chicken with Café de Paris Butter Sauce
Prep time: 25 min | Cook time: 60 min | Servings: 2
Inspired by the legendary Riche in Stockholm, this dish features succulent roasted chicken bathed in a golden, herb-flecked butter sauce. It’s the ultimate comfort meal, elevated by a complex, aromatic "secret" butter that tastes like pure bistro magic.
Ingredients
Main Component & Potatoes
1 Small whole chicken (1.2kg / 2.6 lbs), halved
450g (1 lb) Yukon Gold potatoes, cut into wedges
45ml (3 tbsp) Extra virgin olive oil, divided
10g (2 tsp) Kosher salt
5g (1 tsp) Dried thyme
5g (1 tsp) Garlic powder
Café de Paris Sauce
115g (1/2 cup) Unsalted butter, softened
5g (1 tsp) Dijon mustard
2g (1/2 tsp) Curry powder
5g (1 tsp) Anchovy paste
1 Shallot, finely minced
10g (2 tbsp) Fresh herbs (parsley, tarragon, chives), minced
15ml (1 tbsp) Heavy cream
Bistro Side Salad
100g (2 cups) Mixed baby greens
1/2 Red onion, thinly sliced
15ml (1 tbsp) Red wine vinegar
30ml (2 tbsp) Extra virgin olive oil
2g (1/2 tsp) Dijon mustard
Instructions
Toss 450g (1 lb) potatoes with 15ml (1 tbsp) oil and salt. Spread on a baking sheet; roast at 200°C (400°F).
Rub 1.2kg (2.6 lbs) chicken with 30ml (2 tbsp) oil, 10g (2 tsp) salt, thyme, and garlic powder.
Place chicken on a rack over the potatoes. Roast at 200°C (400°F) for 45–50 minutes until golden and crispy.
Whip 115g (1/2 cup) butter with mustard, curry powder, anchovy, minced shallot, herbs, and 15ml (1 tbsp) cream until light.
Whisk 15ml (1 tbsp) vinegar, 30ml (2 tbsp) oil, and 2g (1/2 tsp) mustard. Toss with 100g (2 cups) greens and onion.
Remove chicken and potatoes from oven. Let the chicken rest for 10 minutes before serving to ensure juiciness.
Gently melt the Café de Paris butter in a small pan over low heat until just liquid and warm.
Pour the warm butter sauce onto plates. Place chicken on top, serving potatoes and salad on the side.
