Braised Spatchcocks With Spinach
Ready In: 55 mins
Serves: 4
Ingredients
- 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 of fresh mint
Directions
- 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.
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