Creamy Tuscan chicken pot

Name: Creamy Tuscan chicken pot
Ingredients: "15-30 ml olive oil"; "4-6 boneless, skinless chicken thighs"; "1 onion, sliced"; "4 garlic cloves, crushed"; "100 g chestnut mushrooms, sliced"; "80 g sun-blushed tomatoes, chopped"; "400 ml boiling chicken stock if using the conventional method or 200ml if using the slow cooker method"; "5 ml boiling chicken stock if using the conventional method or 200ml if using the slow cooker method"; " salt and freshly ground pepper"; "100 g orzo pasta"; "2 handfuls of baby spinach"; "30 ml crème fraîche"; " crusty bread, to serve (optional)"

Dean Edwards

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Creamy Tuscan chicken pot

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 casserole, reduce the heat to low and sweat for 5 minutes, until translucent.

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