Tuscan Chicken and Spinach Hotpot

• порції: 3
• загальний час: 1 hour 10 minutes

Інгредієнти

Olive oil spray

1 onion, diced

400g boneless, skinless chicken breast, diced

2 garlic cloves, crushed

1 tsp dried mixed Italian herbs

500ml reduced-salt chicken stock

8 sun-dried tomatoes, diced

1 tbsp cornflour, mixed with 1 tbsp water to form a slurry

80g baby spinach

20g Parmesan, grated

60g half-fat crème fraîche

600g baking potatoes, cut into slices 1cm thick

Напрямки

Preheat your oven to 200°C/180°C Fan.

Spray an ovenproof sauté or deep frying pan with oil spray and set it over a medium to high heat, then add the onion. Cook for about 5 minutes, or until softened, then add the chicken and fry for 5 minutes to get it nicely browned. Add the garlic and mixed herbs and cook for a further minute, before stirring in the stock and sun-dried tomatoes.

Allow to bubble for a moment before pouring in the cornflour slurry. Stir and simmer for a few minutes to thicken the sauce, then add the spinach, stirring it through to wilt. Add the Parmesan and crème fraîche and mix until you have a silky-smooth sauce.

Lay the potato slices in a circular pattern on top of your filling until everything is covered in an even layer of potato. Brush with a little oil from the sun-dried tomatoes jar, then bake for 30-35 minutes until golden.

Нотатки

+ SPinaCH HOTPOT

I have always loved a hotpot, and this Tuscan chicken version is one that reinforces that love. The potatoes soak up all the delicious flavours of the sauce - a match made in heaven.

CALORIES PER SERVING 421

PROTEIN PER SERVING 40.5g

I use reduced-salt

stock, as the dish can get quite salty with the tomatoes and Parmesan; be mindful of adding any extra seasoning.