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
Cuisine: Vegetarian
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Braised Spatchcocks With Spinach

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