Directions:
- Cut spatchcocks in half, rinse under cold water and pat dry.
- Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.) remove from pan and set to one side.
- 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.
- Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.
- Add sprouts, simmer, uncovered a further 5 minutes or until tender. Stir in spinach and mint, cook until spinach just wilts.
- Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.86 Kcal (1683 kJ) | ||
| Calories from fat | 204.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.7g | 35% | |
|---|---|---|---|
| Cholesterol | 37.09mg | 12% | |
| Sodium | 752.62mg | 31% | |
| Potassium | 1451.95mg | 31% | |
| Total Carbs | 24.75g | 8% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 10.03g | 40% | |
| Protein | 14.94g | 30% | |
| Vitamin C | 123.6mg | 206% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 182.6mg | 1015% | |
| Calcium | 260mg | 26% | |
| Amount Per 100 g | |||
| Calories | 85.47 Kcal (358 kJ) | ||
| Calories from fat | 43.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 35% | |
|---|---|---|---|
| Cholesterol | 7.89mg | 12% | |
| Sodium | 160.07mg | 31% | |
| Potassium | 308.8mg | 31% | |
| Total Carbs | 5.26g | 8% | |
| Sugars | 0.96g | 18% | |
| Dietary Fiber | 2.13g | 40% | |
| Protein | 3.18g | 30% | |
| Vitamin C | 26.3mg | 206% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 38.8mg | 1015% | |
| Calcium | 55.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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