CHICKEN FLORENTINE

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PREP TIME 15 minutes
COOK TIME 25-30 minutes
SERVES 4

INGREDIENTS

4 chicken thighs, skin on

2 onions, finely diced

150g Swiss brown mushrooms, sliced

100g grated Parmigiano Reggiano

300ml Ashgrove pure cream

200g spinach

4 garlic cloves, thinly sliced

3 tbsp plain flour

3 tbsp white wine

2 tsp Massel vegetable stock powder

METHOD

Step 1 

Coat the chicken thighs in flour on both sides. Heat a large pan to medium-high and place the chicken in, skin side down. Cook until the skin becomes crispy, then flip and brown the other side. Remove the chicken from the pan and set aside.

Step 2

Add the onions and garlic to the pan with a drizzle of olive oil. Sauté on medium heat for a few minutes, then add the mushrooms. Cook until the onions and mushrooms develop a golden colour.

Step 3

Return the chicken to the pan. Add the white wine to deglaze the pan, scraping up any browned bits, and let it reduce by half. Pour in the cream and bring it to a simmer.

Step 4

Once the cream begins to thicken, remove the chicken to rest. Stir in the spinach and cheese, cooking until the spinach wilts. Add the vegetable stock powder and mix well.

Step 5

To serve, spoon the sauce into the base of a bowl. Place the chicken on top and garnish with extra grated cheese and fresh herbs of your choice.