Braised spatchcock with prosciutto, potato and chicory

AT A GLANCE

  • Serves 4 people

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

  • 60 ml (ΒΌ 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.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

JUICY RED DOLCETTO. , suggested by MAX ALLEN

FEATURED IN

May 2009

May 2009

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