Prep time 30mins
Cooking time 40mins
3 x 500g spatchcocks
1 medium leek (350g), chopped coarsely 2 cloves garlic, crushed
1 medium brown onion (150g), chopped coarsely
4 bacon rashers (280g), rind removed, chopped finely
1/ 2 cup (125ml) dry white wine
1 cup (250ml) chicken stock
2 bay leaves
300g brussels sprouts halved
500g choy sum, trimmed, chopped coarsely
1/ 2 cup coarsely chopped fresh mint
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 a large lightly oiled saucepan until browned lightly both sides. Cook leek, garlic, onion and bacon in the same pan, stirring, about 5 minutes or until leek softens. Add wine, stock and bay leaves; bring to a 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.
3 Add sprouts; simmer, uncovered, about 3 minutes or until tender. Stir in choy sum and mint, cook until choy sum just wilts. Serve spatchcock with sprouts and spinach mixture.
7.4g carbohydrate; 30.1g total fat (9.6g saturated fat); 2304 kJ (551 ° C); 57.6g protein