ONE-POT WONDER CREAMY SPINACH-AND-CHICKEN FLORENTINE

“This dish transports me right back to my childhood dinner table. The amount of flavour it packs and the guaranteed succulence of the chicken is unmatched.”

Serves 4

EASY

GREAT VALUE

Preparation: 25 minutes Cooking: 50 minutes

olive oil 2T

Woolworths free-range chicken drumsticks and thighs 1 x 900 g pack sea salt and freshly ground black pepper, to taste

Woolworths sliced portabellini mushrooms 1 x 250 g pack fresh thyme 5g onion 1, finely chopped garlic 4 cloves, finely chopped kale 100 g, finely chopped

Swiss chard 200 g, finely chopped cream 2 cups

Woolworths chicken liquid stock concentrate sachet 1 x 25 g stick, diluted with ½ cup hot water Woolworths grated Parmesan

1 x 60 g tub lemon, for serving

1 Preheat the oven to 180°C. Heat the olive oil in a large, shallow cast-iron saucepan over a medium to high heat and season the chicken. Sear the chicken until golden brown all over. Remove from the heat and set aside. 2 In the same pan, fry the mushrooms and thyme until browned, then remove from the pan and set aside. 3 You may need to add a little more olive oil or butter to the pan at this point. Reduce the heat to medium-low and soften the onion and garlic for 5 minutes. Add the kale and Swiss chard and cook until wilted. Return the mushrooms to the pan and stir to combine. 4 Add the cream, chicken stock and half the Parmesan. Do not add more salt until the dish has finished cooking. Combine and bring to a simmer. Return the chicken to the pan. The sauce should come about halfway up the chicken but should not cover it. Add a little water if necessary. Cover with a lid and simmer for 20–25 minutes, or until the chicken is cooked through. Check the seasoning. 5 Serve warm with a squeeze of lemon and the remaining Parmesan.

CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Tokara Merlot