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Rustic Spring Chicken Casserole

Rustic Spring Chicken Casserole

By Create Cook Share

4 serves

4 serves

10 mins

10 mins

40 mins

40 mins

The Bare Bird - Chicken Thigh Fillets
The Bare Bird - Chicken Thigh Fillet Tray

Ingredients

  • 8 The Bare Bird Chicken Thighs
  • 8 baby white potatoes, cut in half
  • 400g can organic chickpeas, drained
  • 4 tablespoons extra virgin olive oil
  • ½ cup plain flour (glutenfree option)
  • 1 leek, finely sliced
  • 400ml chicken broth or stock
  • 200ml white wine
  • 150g baby peas
  • 150g English spinach or mustard greens, finely cut
  • 200g broccolini, cut into small pieces
  • 2 tablespoons quality basil pesto
  • ½ cup mint leaves, finely chopped
  • Sea salt and freshly ground pepper

Method

  1. Season the chicken and then toss it in the flour. Set aside.
  2. Heat the oil in a large Dutch oven and over a medium heat sauté the leek until soft. Add the chicken and cook until golden on all sides then add the wine and bring to boil.
  3. Add the chicken broth, potatoes, and chickpeas, cover and bring to a gentle simmer. Cook for 15 minutes.
  4. Add the pesto, mustard greens, peas and broccolini. Season, cover with lid and simmer for 5 minutes.
  5. Distribute between shallow bowls and garnish with mint leaves. Serve with warm Crusty Bread.

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Chicken Recipes

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