Recipe

Braised spatchcocks with spinach

With the added flavour of bacon, leek and brussels sprouts, this lovely chicken dish is delicious served with crusty bread to mop up all the tasty juices.

Jan 31, 2011 1:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Braised spatchcocks with spinach
  • 3 x 500g spatchcocks
  • 1 medium leek (350g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 medium brown onion (150g), chopped coarsely
  • 4 rindless bacon rashers (260g), chopped finely
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 2 bay leaves
  • 300 gram brussels sprouts, halved
  • 500 gram spinach, trimmed, chopped coarsely
  • 1/2 cup coarsely chopped fresh mint

Method

Braised spatchcocks with spinach
  • 1
    Cut along both sides of spatchcocks' backbones; discard backbones. Cut each spatchcock into four pieces. Rinse under cold water; pat dry with absorbent paper.
  • 2
    Cook spatchcock, in batches, in large oiled saucepan until browned lightly both sides.
  • 3
    Cook leek, garlic, onion and bacon in same pan, stirring, 5 minutes or until leek softens. Add wine, stock and bay leaves; bring to the boil. Return spatchcocks with any juices to pan, reduce heat; simmer, uncovered, about 20 minutes or until liquid has almost evaporated. Discard bay leaves. Remove spatchcock from pan; cover to keep warm.
  • 4
    Add sprouts to pan; simmer, uncovered, about 3 minutes or until tender. Stir in spinach and mint; cook until spinach just wilts.
  • 5
    Serve spatchcock with sprouts and spinach mixture.

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