Chicken and spinach bake

By admin
12 July 2011

Serves 4-6

Preparation time: 10-15 min

Baking time: 40 min 

6-8 chicken pieces

salt and freshly ground black pepper

30 ml (2 T) olive oil

30 g butter

100 g leeks, roughly chopped

150 g mushrooms, halved

250 g cherry tomatoes

15 ml (1 T) soft brown sugar

30 ml (2 T) balsamic vinegar reduction

100 g baby spinach leaves

½ can (200 g) chickpeas, drained

Preheat the oven to 180 °C.

Season the chicken with salt and pepper.

Heat the oil and butter in a pan and brown the chicken.

Transfer to an ovenproof dish.

Fry the leeks and mushrooms for a few minutes.

Spoon the leek mixture over the chicken and scatter the tomatoes on top.

Sprinkle over the sugar and vinegar.

Bake for 30 minutes.

Add the spinach and chickpeas.

Bake for another 5-10 minutes.

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