Servings
4
Prep time
Cook time
Recipe
GF, DF
Ingredients
- 8 The Bare Bird chicken thighs
- Sea salt & freshly ground pepper
- ½ cup plain flour or gluten-free alternative
- 4 tbsp extra-virgin olive oil
- 1 leek, finely sliced
- 200mL white wine
- 400mL chicken broth or stock
- 8 baby white potatoes, halved
- 400g tin organic chickpeas, drained
- 2 tbsp quality basil pesto
- 150g English spinach or mustard greens, finely chopped
- 150g baby peas
- 200g broccolini, cut into small pieces
- ½ cup mint leaves, finely chopped, to garnish
Method
- Season the chicken and toss it in the flour. Set aside.
- Heat the oil in a large Dutch oven over medium heat then add the leek and sauté until soft.
- Add the chicken and cook until golden on all sides then add the wine and bring to boil.
- Add the chicken broth, potatoes and chickpeas, then cover and bring to a gentle simmer for 15 mins.
- Add the pesto, greens, peas and broccolini. Season, cover and simmer for 5 mins.
- Spoon into four shallow bowls and garnish with mint leaves then serve with warm, crusty bread.
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