Braised Spatchcocks With Spinach

• 4 (450 -600 g) spatchcock
• 1 medium leek, sliced thinly
• 3 garlic cloves, crushed
• 1 brown onion, chopped finely
• 8 slices bacon, rashers chopped finely
• 1 cup dry white wine
• 1 cup water
• 2 teaspoons instant chicken bouillon granules
• 3 bay leaves
• 350 g Brussels sprouts, halved
• 500 g Baby Spinach
• 12 cup chopped of fresh mint

1. Cut spatchcocks in half, rinse under cold water and pat dry.
2. Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.)
3. remove from pan and set to one side.
4. Add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, Add wine, water, stock and bay leaves, bring to the boil.
5. Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.
6. Add sprouts, simmer, uncovered a further 5 minutes or until tender.
7. Stir in spinach and mint, cook until spinach just wilts.
8. Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.

spatchcock, garlic, brown onion, bacon, white wine, water, instant chicken, bay leaves, brussels sprouts, mint

Taken from www.food.com/recipe/braised-spatchcocks-with-spinach-336566 (may not work)