ingredients

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• ✓1 Tbsp Olive oil
• ✓5 chicken thigh fillets (skin off)
• ✓1/2 cup sun dried tomatoes, halved
• ✓2 cups of fresh baby spinach
• ✓2 garlic cloves, crushed
• ✓1/2 cup thickened cream
• ✓1 cup chicken stock
• ✓1/3 cup parmesan cheese
• ✓1 Tbsp fresh Thyme leaves, finely chopped
• ✓1 fresh chilli, chopped roughly
• ✓2 stalks of spring onion, finely sliced
• ✓Salt and pepper to taste

method

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1. 1

   Trim the large fatty bits off the chicken thighs and coat with salt and pepper.

2. 2

   In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside.

3. 3

   In the same pan, cook garlic, thyme leaves, chilli and spring onion for two minutes.

4. 4

   Pour in stock, thickened cream and leave to simmer for a further 5 minutes.

5. 5

   Add in sun dried tomatoes and parmesan and leave for 1 minute.

6. 6

   Add in the browned chicken and leave to simmer for 30 minutes, until the chicken is cooked through with no pink in the centre (75°C).

7. 7

   2 minutes before you’re ready to serve, chuck in the baby spinach and leave to wilt.

8. 8

   Serve on a yummy bed of rice!