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- Cuisine: French
- Serves 2-3
Ingredients
2 spatchcocks
About 4 tbsp olive oil
2 sprigs of thyme, finely chopped
Freshly ground black pepper
10 g butter
About 30 g bacon, cut into small pieces
1/4 onion, finely chopped
1/2 carrot, diced
3 tbsp diced celery
A few sprigs of parsley, 2 sprigs of thyme and 1/2 bay leaf tied together with kitchen String (bouquet garni)
1/2 cup French lentils
1 clove of garlic
About 1 1/2 cups chicken stock
Salt
3 tbsp chopped parsley
Preparation
Rub spatchcocks with half the olive oil and the chopped thyme. Season with pepper, cover and refrigerate until 10 minutes before cooking.
Heat remaining oil in a saucepan. Add butter and bacon and fry bacon for 1 minute. Add onion, stir well and fry for 1 minute. Add carrots and celery and stir well. Add bouquet garni, lentils and garlic. Add stock and bring to a simmer. Cover with a lid and cook on low heat for about 40 minutes or until lentils are tender.
Season with salt and pepper and stir in chopped parsley just before serving.
Roast spatchcocks in a hot oven for about 35 minutes. Rest spatchcocks for 10 minutes before serving with the lentils.
If you enjoyed this Roast spatchcock with French lentils recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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