Ingredients
- 2 (about 500g each) spatchcocks
- 2 teaspoons olive oil
- 1 Spanish onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery stalks, finely chopped
- 4 bacon rashers, chopped
- 1 garlic clove, crushed
- 1 cup (210g) Puy lentils
- 1/2 cup (125ml) Massel chicken style liquid stock
- 2 cups (500ml) dry white wine
- Lemon thyme leaves
- 100g baby spinach leaves
Method
- Step 1Preheat oven to 200°C. To prepare the spatchcocks, use kitchen scissors to cut down both sides of the backbone of each spatchcock. Remove backbones. Use a large, sharp knife to cut through the breastbone and slice each bird in half.
- Step 2Heat oil in a large flameproof roasting pan over high heat. Add the spatchcock, skin-side down, and cook for 2 minutes or until golden. Transfer to a plate.
- Step 3Add the onion, carrot, celery, bacon and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the lentils and stir to combine. Add the chicken stock and wine and bring to the boil. Remove from heat. Place the spatchcock, skin-side up, over the lentil mixture. Sprinkle with lemon thyme and season to taste with salt and pepper. Bake in preheated oven for 30 minutes or until chicken and lentils are tender.
- Step 4Place the spinach leaves on plates. Spoon over the lentils and top with the chicken. Serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2921 kj
Energy
36g
Fat Total
12g
Saturated Fat
9g
Fibre
54g
Protein
156mg
Cholesterol
887.98mg
Sodium
4g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Otherwise known as French green lentils, Puy lentils were originally grown in the volcanic soils of Le Puy in France. Their peppery flavour and firm texture make them well suited to salads, too.
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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