Frank Stitt, owner of Highlands Bar & Grill in Birmingham, Alabama, started his culinary education by working for the late great cookbook author Richard Olney in Provence, France. This chicken recipe, which was a favorite in Olney’s cooking classes, was originally published in his book Simple French Food. Spatchcocking, or removing the backbone and cooking it flat, makes the chicken cook more evenly and quickly. Stitt recommends serving it with a powerful, elegant Bourdeaux to show of its beauty and balance. For an easy dinner party experience, prep the chicken the night before and leave it uncovered on a rack in the refrigerator over night.