...
spatchcocked chicken

Braised spatchcocks with choy sum

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
Instructions
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.
Serve 4
 7.4g carbohydrate; 30.1g total fat (9.6g saturated fat); 2304 kJ (551 ° C); 57.6g protein

Pork steaks with sweet potato salad
Thai Rice Wraps
Close
Close
Categories
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.