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1
Preheat oven to 375 degrees F.
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2
Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
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3
Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
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4
While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
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5
Season both sides of prepared chicken with salt and freshly ground black pepper.
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6
Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
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7
Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
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8
Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
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9
When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
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10
While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and saute until the nuts turn golden brown.
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11
Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and saute for 3 minutes until crumbs begin to brown; remove and place in serving dish.
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12
Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
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13
To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
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14
Enjoy!
