Mediterranean Creamy Chicken

ingredients

• 1 Tbsp Olive oil
• 5 chicken thigh fillets (skin off)
• 2 garlic cloves, crushed
• 1 Tbsp fresh Thyme leaves, finely chopped
• 1 fresh chilli, chopped roughly
• 2 stalks of spring onion, finely sliced
• 1 medium brown onion, diced
• 1/2 cup sun grilled artichokes, halved (around 6)
• 1 medium zucchini, cut into pieces and grilled
• 1/2 cup stuffed olives
• 6 broccolini stalks, bottoms cut off
• 1/2 cup fresh cherry tomatoes, halved
• 1 cup thickened cream
• 2 cups chicken stock
• 1/3 cup parmesan cheese
• Salt and pepper to taste
• 2 cups of fresh baby spinach

method

1. Trim the large fatty bits off the chicken thighs and coat with salt and pepper.
2. In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside.
3. In the same saucepan, cook garlic, thyme leaves, onion, chilli and spring onion for two minutes.
4. Pour in stock, thickened cream and leave to simmer for a further 5 minutes.
5. Add in the browned chicken and leave to simmer for 20 minutes.
6. Whilst this is cooking, grab another pan and splash a small amount of olive oil and heat over medium to high heat.
7. Cook zucchini, broccolini and artichokes until lightly browned.
8. After 20 minutes of the chicken simmering, throw in the zucchini, broccolini, tomatoes, spinach, artichokes and olives. Stir around well and simmer for a further 10 minutes, until the chicken is cooked through with no pink in the centre.
9. Stir the parmesan through the sauce.
10. Serve on a yummy bed of rice!