1 tbsp extra virgin olive oil + extra to caramelise the onions
4 spatchcocks, butterflied
Sea salt and cracked black pepper
1 small bunch marjoram, torn in half
4 pickling onions, peeled and quartered
6 garlic cloves, peeled and halved
1 – 1 ½ cups white wine
1 ¼ cups chicken stock
1 onion, chopped
2 cloves garlic, chopped
½ cup butter
2 cups breadcrumbs
2 tbsp Dijon mustard
1 lemon, zested and juiced
½ bunch lemon thyme leaves
¼ cup parsley, chopped
¼ cup chives, chopped
Parsley and chives, chopped
Preheat oven to 190°C.
To make stuffing:
Sweat off the onions and garlic with olive oil, almost to the point of caramelisation, then combine with the breadcrumbs, mustard, lemon zest, lemon juice, egg, herbs and salt and pepper.
Lay the spatchcocks flat, skin side down, and season with salt and pepper. Stuff the spatchcocks with a handful of the stuffing rolled into an egg-sized ball placed into the middle of the spatchcock, then wrap it around itself and tuck the legs in. Carefully tie up the spatchcock with string to keep the stuffing neatly in place, ready for cooking.
In a large hot ovenproof pot, add the olive oil, pickling onions and garlic, marjoram and about 75g butter.
Season the tops (skin side) of the spatchcocks with salt and pepper and place a large cube of butter on top of each. Neatly place the spatchcocks into the pan with the onions and garlic, and add the white wine and chicken stock.
Put the pan into the oven at 190°C for 45-60 minutes, until cooked. Remove the spatchcocks from the pot, and stir the extra herbs into the pan juices with the onions to make a sauce.
Remove the string from the cooked spatchcocks and serve with the sauce, chopped parsley and chives, and topped with some cooked peas.