Braised Spatchcocks With Spinach

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 cut spatchcocks in half, rinse under cold water and pat dry.
• 2 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.
• 3 add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, add , water, stock and bay leaves, bring to the boil.
• 4 return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.
• 5 add sprouts, simmer, uncovered a further 5 minutes or until tender. stir in spinach and mint, cook until spinach just wilts.
• 6 serve spatchcocks with sprout and spinach mix and our over a little juice from pan.