Riche-Style Rotisserie Chicken with Café de Paris Butter Sauce
Serves: 2│80 min
Recreating the iconic experience from Stockholm’s legendary Riche requires two things: a perfectly crisp-skinned bird and that complex, velvety "secret" butter sauce. While Riche keeps their exact herb blend under lock and key, this reverse-engineered version captures that signature golden hue and savory depth.
Ingredients
The Chicken & Marinade
1 whole spatchcocked chicken (approx. 1.4 kg / 3 lbs)
30 ml (2 tbsp) extra virgin olive oil
5 g (1 tsp) fleur de sel or sea salt
2 g (1/2 tsp) cracked black pepper
2 g (1/2 tsp) dried thyme
Café de Paris Butter Sauce
115 g (1 stick / 4 oz) high-quality unsalted butter, softened
10 g (2 tsp) Dijon mustard
5 g (1 tsp) curry powder (mild)
2 g (1/2 tsp) smoked paprika
1 clove garlic, minced into a paste
1 small shallot, finely minced
5 g (1 tbsp) fresh parsley, minced
2 g (1 tsp) fresh tarragon, minced
2 ml (1/2 tsp) Worcestershire sauce
15 ml (1 tbsp) heavy cream (to emulsify)
Roasted Potatoes & Salad
450 g (1 lb) Yukon Gold potatoes, cut into wedges
30 ml (2 tbsp) duck fat or vegetable oil
Mixed greens with thinly sliced red onion and radishes
Simple vinaigrette (lemon juice and olive oil)
Instructions
Preheat oven to 220°C (425°F). Toss potato wedges with fat and salt on a baking sheet.
Pat chicken dry. Rub with olive oil, salt, pepper, and thyme.
Roast potatoes and chicken simultaneously. Place chicken on a rack above a pan for 45–50 minutes until 74°C (165°F).
Sauté shallots and garlic in a small splash of oil until translucent, then cool slightly.
Cream the softened butter in a bowl. Fold in mustard, spices, herbs, Worcestershire, and cooled shallot mixture.
Melt the compound butter in a small saucepan over low heat. Whisk in heavy cream to create a silky, emulsified sauce.
Rest the chicken for 10 minutes after roasting to ensure the juices redistribute properly.
Pool a generous amount of the warm butter sauce onto a pre-warmed plate.
Place the chicken directly into the sauce. Serve with crispy potatoes and the dressed side salad.
The trick to that "Riche look" is the sauce consistency—it should be thick enough to coat a spoon but fluid enough to pool beautifully.
