Recipe

Braised spatchcock with peas and lettuce

With the added flavour of bacon and mint, these succulent spatchcocks are mouth-watering served with velvety mashed potato, peas and lettuce.

Jan 31, 2011 1:00pm
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Braised spatchcock with peas and lettuce
  • 3 x 500g spatchcocks
  • 1 medium leek (350g)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 4 fresh flat-leaf parsley stalks
  • 100 gram unsalted butter
  • 2 clove garlic, crushed
  • 1 large brown onion (200g), chopped finely
  • 8 bacon rashers (560g), rinds removed, chopped coarsely
  • 1/4 cup (35g) plain flour
  • 1 1/2 cup (375ml) dry white wine
  • 3 cup (750ml) chicken stock
  • 1.5 kilogram potatoes, chopped coarsely
  • 3/4 cup (180ml) milk
  • 500 gram frozen peas
  • 1 large butter lettuce, shredded finely
  • 1/2 cup coarsely chopped fresh mint

Method

Braised spatchcock with peas and lettuce
  • 1
    Cut along both sides of spatchcocks' backbones; discard backbones. Cut in half between breasts. Rinse spatchcock halves under cold water; pat dry.
  • 2
    Cut leek in half crossways; chop white bottom half finely, reserve. Using kitchen string, tie green top half of leek, bay leaves, thyme, rosemary and parsley stalks into a bundle.
  • 3
    Heat half the butter in large saucepan; cook spatchcock, in batches, until browned lightly both sides. Cook reserved chopped leek, garlic, onion and bacon in same pan, stirring, about 10 minutes or until onion softens. Add flour; cook, stirring, 2 minutes. Gradually add wine and stock; bring to a boil, stirring constantly until mixture boils and thickens. Return spatchcock to pan with herb bundle, reduce heat; simmer, covered, 30 minutes.
  • 4
    Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with warmed milk and remaining butter in large bowl until smooth. Cover to keep warm.
  • 5
    Discard herb bundle. Add peas, lettuce and mint to pan; simmer, uncovered, about 5 minutes or until peas are just tender. Divide mashed potato among serving plates; top with spatchcock mixture.

Notes

Chicken pieces, quails or pigeons can be used rather than spatchcocks, if desired. Spatchcock can be made ahead up to the end of step 3; cover, refrigerate overnight.

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