Recipe Roast spatchcocks with lentils and bacon : Practical and Delicious

Recipe Roast spatchcocks with lentils and bacon : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roast spatchcocks with lentils and bacon. You are currently reading Recipe Roast spatchcocks with lentils and bacon : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Roast spatchcocks with lentils and bacon requires 15m, cook 40m and serve 4. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  2 (about 500g each) spatchcocks
  
  
  


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  2 tsp olive oil
  
  
  


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  1 Spanish onion, finely chopped
  
  
  


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  1 carrot, peeled, finely chopped
  
  
  


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  2 celery stalks, finely chopped
  
  
  


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  4 bacon rashers, chopped
  
  
  


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  1 garlic clove, crushed
  
  
  


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  1 cup (210g) Puy lentils
  
  
  


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  1/2 cup (125ml) Massel chicken style liquid stock
  
  
  


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  2 cups (500ml) dry white wine
  
  
  


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  Lemon thyme leaves
  
  
  


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  100g baby spinach leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat 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.
  
  
  


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  Step 2
  
  
  
  
  Heat 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.
  
  
  


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  Step 3
  
  
  
  
  Add 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.
  
  
  


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  Step 4
  
  
  
  
  Place the spinach leaves on plates. Spoon over the lentils and top with the chicken. Serve immediately.
  
  
  

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