Braised Spatchcock with Olives and Capers
2 x Size No. 5 Spatchcock, cut into halves
salt and pepper, to taste
dry white wine
2 tablespoons salted packed capers, rinsed 20 black olives
12 cloves garlic (dozen or more)
1⁄2 tablespoon oregano, chopped 100ml olive oil
1 tablespoon parsley, finely chopped
Preheat oven to 200 C. Place spatchcock halves into a deep baking dish, skin side up. Season with salt and pepper.
Add the capers, olives, garlic and oregano to the liquid.
To serve, place in the centre of serving plates and spoon over the liquid. Garnish with chopped parsley.