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Braised spatchcock with prosciutto, potato and chicory

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

By Rodney Dunn
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
Braised spatchcock with prosciutto, potato and chicory
One-pot dishes save on washing up, but even better, flavours mingle into one harmonious meal.


  • 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


  • 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.


Drink Suggestion: Juicy red dolcetto. Drink suggestion by Max Allen

  • Author: Rodney Dunn