Recipe and picture provided by Chrissy – One of our family favorites
Ingredients
Ingredients
1 Tbsp olive oil
500-600g chicken thighs
3 cloves garlic, crushed
¼ cup sun dried tomatoes, finely sliced
1 Tbsp Italian herbs
1 cup chicken stock
1 cup baby spinach
½ cup cream
½ cup parmesan cheese, grated (70g)
In a large pan (cast iron is ideal) add olive oil and brown the chicken on medium heat for a few minutes on each side.
Remove the chicken. Make sure the pan is not too hot and then add the garlic, sun-dried tomatoes and Italian herbs. Pour in chicken stock and deglaze the pan.
Add spinach and stir everything together, simmer on a low heat for 10 minutes, stirring occasionally, until chicken is cooked through.
Pour in cream and sprinkle over parmesan, simmer stirring for a few minutes until the sauce starts to thicken.
Coat each piece of chicken in the creamy sauce and serve immediately.