CREAMY TUSCAN CHICKEN POT

This creamy, rich one-pot wonder has incredible flavour without any of the guilt. You can substitute the thighs for chicken breasts if you want to make it even leaner. The orzo pasta is a great way to bulk up this recipe without too much fuss. SERVES 4

15-30ml (1-2T) olive oil 4-6 boneless, skinless

t – teaspoon/s T – tablespoon/s chicken thighs 1 onion, sliced 4 garlic cloves, crushed 100g chestnut mushrooms, sliced 80g sun-blushed tomatoes, chopped 400ml boiling chicken stock if using the conventional method, or 200ml if using the slow cooker method 5ml (1t) chilli flakes salt and freshly ground pepper 100g orzo pasta 2 handfuls of baby spinach c – cup/s 30ml (2T) crème fraîche crusty bread, to serve (optional)

CONVENTIONAL METHOD COOKING: 2 HOURS

1 Heat the oil in a large, heavy-based casserole dish over high heat. Add the chicken thighs and sear for 3-4 minutes until golden. Remove and set aside. Add the onion and garlic to the dish, reduce the heat to low and sweat for about 5 minutes, until the onion and garlic

are translucent. 2 Return the chicken to the casserole along with the mushrooms, tomatoes, stock, chilli flakes and salt and pepper, then bring to a simmer. Simmer over the lowest heat setting for 1 hour, then stir through the orzo pasta and cook for 1 hour more. 3 Just before serving, stir through the spinach and crème fraîche until the spinach wilts. Serve with crusty bread (if using).

SLOW COOKER METHOD COOKING: 7 HOURS

1 Follow step 1 as per the conventional method. Apart from the orzo, spinach and crème fraîche, put all the ingredients in the slow cooker.Cover with the lid and cook on the low setting for 6 hours. 2 Stir through the orzo, then cook for another hour. 3 Follow step 3 as per the conventional method and serve.

(Turn over)