Name: Braised spatchcock with prosciutto, potato and chicory
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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

Braised spatchcock with prosciutto, potato and chicory

Australian Gourmet Traveller recipe for braised spatchcock with prosciutto, potato and chicory.

Serves 4

Prep

10M

Cook

35M

Total

45M

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

Ingredients

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

Method

Main

1.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).

2.Stir through chicory until wilted (3-5 minutes), season to taste. Serve spatchcock and vegetables with crusty bread passed separately.