Spatchcock Stuffed with Brie, Olives, Sourdough and Chutney

  • Prep Time: 10 minutes
  • Cooking Time: 35 – 40 minutes
  • Servings: 6
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I developed this recipe in honour of Hunter Valley Wine and Food month as I am the ambassador this year. I collected products from several producers in the Hunter Valley to create this dish quite spontaneously.

Ingredients

6 x 500g spatchcock e.g. Nulkaba Farm

Stuffing

  • ¼ cup (60ml) olive oil e.g. Pukhara Estate
  • 2 (300g) brown onions, chopped
  • 4 cloves garlic, finely chopped
  • 4 slices (100g) sourdough or other strong bread e.g. Morpeth, cut into small dice
  • 120g brie e.g. Branxton, thinly sliced
  • 15 (100g) fat black olives, e.g. Pukhara Estate, stoned and roughly choppes
  • 3 tablespoons chutney, e.g. Riverflats Estate Pear and Fennel
  • 1/3 cup chopped parsley
  • Salt and pepper

 

Sauce

  • 2 tablespoons chutney e.g. Riverflats Estate pear and Fennel
  • 60 mls (1/4 cup) wine (red or white – whatever you’re drinking!)

Instructions

  1. Pre-heat oven to 180°C (160°C fan-forced). Remove spatchcock from plastic, wash and pat dry. Set aside.
  2. Heat medium sized frying pan over medium heat. Add half the olive oil and sauté onions for a few minutes until soft but not coloured. Add garlic and cook for a minute more. Place in a bowl to cool.
  3. When cool add remaining stuffing ingredients. Taste to ensure seasoning is correct.
  4. Fill spatchcock equally with stuffing. Sprinkle with salt and pepper and rub with remaining olive oil. Place on a rack in a baking tray and put in oven for 15 minutes breast side down. Turn breast side up and cook for a further 15 – 20 minutes or until golden. Test for doneness by piercing in the thickest part of the thigh with a skewer to ensure clear juices run out and that the bone is not pink. Remove to a plate to rest while you make the sauce.
  5. Place baking tray with its pan juices over medium heat. Add chutney and wine. Bring to the boil and stir, simmer for a few minutes, until thickened and the alcohol has evaporated.
  6. Serve spatchcock with sautéed cavolo nero or silver beet and the sauce.
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