A garlic-rich braise that you'll make time and time again.
- 4 spatchcock (500gm each; see note)
- 1 lemon, quartered
- 4 thyme sprigs
- 2 tbsp olive oil
- 60 gm butter, coarsely chopped
- 40 garlic cloves, peeled
- 250 ml dry white wine
- 250 ml chicken stock (1 cup)
- 1 fresh bay leaf
- To serve: steamed green beans
- 1Preheat oven to 180C. Wash spatchcock under cold running water, then pat dry with absorbent paper. Place a lemon quarter and a sprig of thyme into the cavity of each and truss legs with kitchen string. Season to taste and set aside.
- 2Heat oil in a large casserole over medium heat, add butter and, when it begins to foam, add garlic and stir occasionally until fragrant and golden (5-7 minutes). Add wine, stock and bay leaf, bring to the boil, then add spatchcock, cover and braise in oven until almost cooked through (25-30 minutes). Remove lid and roast until golden and sauce has reduced slightly (10-12 minutes). Season to taste and serve hot with steamed green beans.
Note Spatchcock are small chickens available from select butchers and the meat section of some major supermarkets. Drink suggestion by Max Allen