This is another recipe I have made recently which is lower in carbs than your average dish. It has a great end result and is not too time consuming with most of it being the cooking time. If you want to add some substantial carbs to this dish you could serve this with mash potato or potato of your choice. I love the versatility of spatchcocks, in the fact that you can enjoy a chicken dish without having the time of roasting a whole one. My son and hubby hate having to cut the meat from the bone themselves, but it is not that hard or fiddly. I think it comes down to a little laziness, as my son can not even be bothered with chicken legs as they even annoy him. He eats them and wings when I serve them but I know what his choice would be if I gave it to him. This dish has approximately 8g Carbs per serving and about 58g protein it contains 30g total fat with approx 9.5 of them being saturated fats.
- 4 (450 -600 g) spatchcock
- 1 medium leek, sliced thinly
- 3 garlic cloves, crushed
- 1 brown onion, chopped finely
- 8 slices bacon, rashers chopped finely
- 1 cup dry white wine
- 1 cup water
- 2 teaspoons instant chicken bouillon granules
- 3 bay leaves
- 350 g Brussels sprouts, halved
- 500 g Baby Spinach
- 1⁄2 cup chopped fresh mint
- Cut spatchcocks in half, rinse under cold water and pat dry.
- Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.) remove from pan and set to one side.
- Add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, Add wine, water, stock and bay leaves, bring to the boil.
- Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.
- Add sprouts, simmer, uncovered a further 5 minutes or until tender. Stir in spinach and mint, cook until spinach just wilts.
- Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.