Name: Braised spatchcocks with spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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