One-pot dishes save on washing up, but even better, flavours mingle into one harmonious meal.
Braised spatchcock with prosciutto, potato and chicory
Australian Gourmet Traveller recipe for braised spatchcock with prosciutto, potato and chicory.
- 10 mins preparation
- 35 mins cooking
- Serves 4
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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
- 1Heat 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).
- 2Stir through chicory until wilted (3-5 minutes), season to taste. Serve spatchcock and vegetables with crusty bread passed separately.
Notes
Drink Suggestion: Juicy red dolcetto. Drink suggestion by Max Allen