Braised spatchcock with prosciutto, potato and chicory

One-pot dishes save on washing up, but even better, flavours mingle into one harmonious meal.

You'll need

60 ml (¼ cup) extra-virgin olive oil 2 spatchcock (about 500gm each), halved lengthways 2 litres (8 cups) chicken stock 25 gm thinly sliced prosciutto (about 4 slices) 450 gm waxy potatoes (such as pink-eye or kipfler), cut into 5cm pieces 100 gm chicory, coarsely chopped To serve: crusty bread


  • 01
  • Heat oil in a deep-sided frying pan over medium-high heat, add spatchcock and cook, turning once, until golden brown (7-8 minutes each side), add chicken stock, prosciutto and potatoes, bring to a simmer and cook over low-medium heat, turning spatchcock once, until just cooked through (18-20 minutes).
  • 02
  • Stir through chicory until wilted (3-5 minutes), season to taste. Serve spatchcock and vegetables with crusty bread passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy red dolcetto.

Featured in

May 2009

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