roasted spatchcocks with port, mushrooms and lentils

  • 4 x 500g spatchcocks (baby chickens), trimmed and tied
  • sea salt and cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 cups (400g) dried green lentils
  • 3 dried chorizo, sliced
  • 5 eschalots (French shallots), halved
  • 4 bay leaves
  • ¼ cup (10g) dried porcini mushrooms
  • 300g mixed mushrooms+
  • 1½ cups (375ml) port
  • 1.25 litres hot chicken stock

 

  1. Preheat oven to 240°C (475°F). Sprinkle the spatchcocks with salt and pepper and drizzle with the oil. 
  2. Place the lentils, chorizo, eschalots, bay leaves, porcini, mixed mushrooms, port and stock in a large deep-sided roasting pan and mix to combine. 
  3. Place the spatchcocks on top and cook for 30 minutes or until the spatchcocks are golden and the lentils are just tender. Serves 4. 

+ We used a combination of Swiss brown and chestnut mushrooms, but you can use any type you like. 

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