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Pan Roasted Spatchcock with a Brie Cheese Sauce

Recipes for Home and Restaurant

by Nadine Lloyd

Pan Roasted Spatchcock with a Brie Cheese Sauce Recipe by Nadine Lloyd


(Serves 4)

  • 2 whole spatchcock

  • 2 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 2 teaspoons dry thyme

  • Salt and pepper to taste

  • 1 tablespoon butter

  • 1½ tablespoons grape-seed oil

Brie cheese sauce:

  • 1 teaspoon grape-seed oil

  • ½ cup pancetta – finely diced

  • ½ onion – finely diced

  • 650ml (2.75 cups) thickened cream

  • 200g (7oz.) brie cheese – diced

  • ½ cup tasty cheese – grated

  • Pepper to taste

  • 1 cup spring onions

  • 1 bunch asparagus

  • 1 bunch broccolini


Preheat the oven to 180°C (356°F) 
Evenly coat each Spatchcock with onion powder, garlic powder, thyme, salt and pepper.

Heat the butter and grape-seed oil in an oven-safe frying pan over a medium/high heat. 
Fry the Spatchcock until lightly browned. 

Pan Roasted Spatchcock with a Brie Cheese Sauce (Frying Off) Recipe by Nadine Lloyd

Place the frying pan (with the Spatchcock) in the oven for 10-12 minutes, or until cooked through. 
Set aside.

Brie cheese sauce:

In a medium sized saucepan, over medium heat, add the grape-seed oil, pancetta and the onion. 
Fry until the pancetta turns slightly crispy.
Reduce the heat.

Remove the saucepan from the heat and add the cream. 
Stir through and place back over the lowered heat.

Continue stirring until the cream starts to simmer. 
Add the cheese and pepper.
Stir until the cheese melts.

Serve the Spatchcock with the creamy cheese sauce and steamed vegetables.

Pan Roasted Spatchcock with a Brie Cheese Sauce (Preparing the Asparagus) Recipe by Nadine

Garnish with spring onions.

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