You have free articles remaining this month.
Subscribe now for 50c a week. Subscribe
Login

Spatchcock

with haricot beans and spinach

Serves 6-8

Preparation 30 minutes

COOKing TIME 2 hour 40 minutes

Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

500g haricot beans – soaked in a bowl
of cold water overnight
6 spatchcocks
4 tbsp olive oil
4 cloves garlic – peeled and sliced
3 red onions – peeled and thickly sliced
1 tbsp tomato paste
1 small bunch fresh mint – roughly chopped
3 sprigs fresh thyme
1 tsp dried oregano
2 fresh bay leaves
400g baby spinach leaves – washed
300ml dry white wine
400g cherry tomatoes on the vine

to serve: crusty bread

Method

1 Place beans in a saucepan and cover with cold water. Bring to the boil over medium heat, skimming off any froth. Lower heat and simmer for 1½ hours or until tender. Drain in a colander.

2 Meanwhile, halve spatchcocks with kitchen scissors by cutting through the backbone. Season generously with sea salt and freshly ground black pepper.

3 Heat olive oil in a large cast-iron casserole dish over medium heat and sauté spatchcock pieces, in batches if necessary, until golden brown. Transfer to a plate.

4 Add garlic, onion, tomato paste, mint, thyme, oregano and bay leaves and sauté for 7-8 minutes or until softened and golden brown. Add spatchcock back into the casserole dish with spinach and white wine. Season generously with sea salt and freshly ground black pepper and stir well. Bring to the boil then lower heat and simmer for 10 minutes.

5 Transfer haricot beans to a large roasting tin or baking dish.

6 Transfer spatchcock pieces to a plate. Pour the sauce from casserole dish over the haricot beans and mix well. Place spatchcock pieces on top and roast in a preheated oven at 200°C for 15 minutes.

7 Season cherry tomatoes then add them around spatchcock pieces and roast for a further 10-12 minutes. Remove from oven and serve with crusty bread.

Wine Match

2018 Bannockburn Chardonnay, Geelong, A$67

Spatchcocks are smaller and tastier than your typical chook. For either, chardonnay remains the go-to grape with character and complexity the key. The Bannockburn is just that and more, with plenty of textural interest and structural integrity. Haricot beans, onions and garlic are the power-packed core of this recipe with the oregano, thyme and bay adding a herbal note to the juicy sweet flesh of the spatchcocks. There’s an echo of these herbal flavours from the mealy, almost earthy, flavours of the Bannockburn. The baby spinach, cherry tomatoes and mint refresh the dish in the same way that the lemony acidity enlivens the wine.