Braised Spatchcock with Olives and Capers

This is another favourite recipe; it’s so easy and so delicious. Also if you forget about it in the oven it still tastes great, which I did myself one Christmas. It’s now a family and staff favourite.

Serves 4

2 baby chickens, about 500g each, spatchcocked and each cut in half

dry white wine

2 tablespoons salted capers, rinsed

20 black olives

4 garlic cloves, finely chopped

½ tablespoon chopped oregano

about 100ml olive oil

salt and freshly ground black pepper

1 tablespoon finely chopped fresh parsley, to garnish

Preheat the oven to 200°C (conventional oven 220°C/Gas Mark 7).

Place the spatchcock halves, skin side up, in a deep baking dish. Season with salt and pepper. Pour in enough wine until the liquid comes halfway up the sides of the spatchcocks (you can also use a mixture of wine and water). Add the capers, olives, garlic and oregano to the liquid. Drizzle the olive oil over the spatchcock halves.

Place in the oven and braise for 45 minutes until the skin is golden and spatchcocks are cooked through.

Lift each spatchcock out of the dish and place in the centre of a serving plate. Spoon over a little of the cooking liquid (including the capers and olives), garnish with chopped parsley and serve.

Braised Spatchcock with Olives and Capers