Braised Spatchcocks With Spinach Recipe

Name: Braised Spatchcocks With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup chopped of fresh mint

Servings: persons

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
½ cup chopped of fresh mint

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.)
3
remove from pan and set to one side.
4
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.
5
Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.
6
Add sprouts, simmer, uncovered a further 5 minutes or until tender.
7
Stir in spinach and mint, cook until spinach just wilts.
8
Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (450 -600 g) spatchcock, 1 medium leek, sliced thinly, 3 garlic cloves, crushed, 1 brown onion, chopped finely, and more.

Yes, Braised Spatchcocks With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Spatchcocks With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions