Braised Spatchcock with Olives and Capers
ingredients
2 x Size No. 5 Spatchcock, cut into halves
salt and pepper, to taste
dry white wine
water
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
method
Preheat oven to 200 C. Place spatchcock halves into a deep baking dish, skin side up. Season with salt and pepper.
Pour the wine over each of the spatchcocks until the liquid reaches half way up the sides of each spatchcock. Add water if more liquid is required.
Add the capers, olives, garlic and oregano to the liquid.
Drizzle the olive oil over each spatchcock half and place in the pre-heated oven to cook for 45 minutes, or until the skin is golden and spatchcock is cooked through.
To serve, place in the centre of serving plates and spoon over the liquid. Garnish with chopped parsley.
