1708. ROASTED and SPATCHCOCKED CHICKENS with LENTILS and BACON

serves four


2 chickens (or game birds), spatchcocked (backbone and sternum removed, and flattened for cooking)
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 Puy lentils
1/2 cup chicken stock
2 cups dry white wine
lemon thyme leaves
100 grams baby spinach leaves

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.

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.

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.

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


bacon recipe courtesy of: Sarah Hobbs, Notebook, page 133, August 2007