4 Game Farm spatchcock, each cut into 4 pieces
75g flour for dusting
75ml olive oil
½ bunch thyme
2 sprigs rosemary
1 red onion, finely sliced
1 bay leaf
300ml white wine
150 ml chicken stock
Zest of 1 lemon
400g tinned tomatoes
2 red capsicums, seeds removed and sliced
1 yellow capsicum, seeds removed and sliced
3 garlic cloves, finely chopped
½ bunch flat leafed parsley, roughly chopped
Preheat the oven to 180 degrees C.
Dust the spatchcock pieces with the flour until all the pieces are well coated. Season well and set aside until required.
Place a large casserole pot over a medium high heat and add the olive oil. Seal all pieces well until brown. Remove and set aside. Add the herbs and onion and sauté over medium heat, until just starting to turn golden.
Add the wine to the casserole pot to delaze the bottom, then add the chicken stock. Add all the remaining ingredients except the parsley and bring to the boil. Simmer for 10 mins. Return the spatchcock pieces to the pot, cover with a tight fitting lid and place into the oven. Cook for 35 - 40 mins.
Season to taste and serve topped with lots of fresh parsley and some warm crusty bread.
Recipe by David Bitton