No need for speed! Creamy Tuscan chicken pot
Create these mouthwatering dishes from TV chef Dean Edwards in the oven or slow cooker – it’s up to you.
This creamy one-pot wonder has incredible flavour without the guilt. Swap the thighs for chicken breast or turkey to make it even leaner.
No need for speed! Creamy Tuscan chicken pot (pictured)
- 1-2tbsp olive oil
- 4-6 boneless, skinless chicken thighs
- 1 onion, sliced
- 4 garlic cloves, crushed
- 100g (3½oz) chestnut mushrooms, sliced
- 80g (3oz) sun-blushed tomatoes, chopped
- 400ml (14fl oz) boiling chicken stock if using the conventional method or 200ml (7fl oz) if using the slow cooker method
- 1tsp chilli flakes
- Salt and pepper
- 100g (3½oz) orzo pasta
- 2 handfuls of baby spinach
- 2tbsp crème fraîche
- Crusty bread, to serve (optional)
Heat the oil in a large, heavy-based casserole over a high heat. Add the chicken and sear for 3-4 minutes, until golden. Remove and set aside.
Add the onion and garlic to the casserole, reduce the heat to low and sweat for 5 minutes, until translucent.
Return the chicken to the pot, add the mushrooms, tomatoes, stock, chilli and salt and pepper, then bring up to a simmer.
Cook over the lowest heat setting for 1 hour, then stir in the orzo and cook for 1 hour more.
Just before serving, stir through the spinach and crème fraîche until the spinach wilts. Serve with crusty bread, if liked.
SLOW COOKER METHOD
Cook the chicken, onion and garlic as above, then pop all the ingredients except the orzo, spinach and crème fraîche into the slow cooker, cover and cook on low for 6 hours. Stir in the orzo, then cook for 1 hour. Add the spinach and crème fraîche as above.