Spatchcock with White Wine, Lemon and Rosemary
2 tablespoons olive oil
2 cloves garlic, crushed
2 sprigs fresh rosemary
125ml white wine
juice of half a lemon
salt and pepper to taste
Sauté gently until lightly golden (about 5 minutes). Remove from pan.
Add garlic and rosemary leaves and cook gently until garlic softens, about 1 minute (do not allow garlic to burn or it will become bitter). Add white wine and lemon juice and bring to a simmer.
Add Spatchcock pieces to pan and turn heat to very low. Cover with lid and cook gently for about 15 minutes or until just cooked.
Serve with pan roasted baby potatoes and green beans.
This dish can also be increased to serve 4 or more. Simply adjust the recipe quantities and proceed as follows: Pan fry the Spatchcock pieces until golden, then place in a baking dish along with the rest of the ingredients. Cover with foil and bake in a pre-heated 180