Tender Tuscan-Style Chicken
with Potato Mash & Baby Leaves
The best things in life take time and this dish is no exception. Sit back and let the clock transform chicken thigh into melt-in-your-mouth goodness, in a hearty tomato-based stew. Once it’s all done, pile it generously onto silky Parmesan mash for this unforgettable meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Thigh
1
Celery
1 packet
Baby Leaves
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop carrot and celery. • In a medium bowl, combine chicken thigh, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Shake off remaining flour and cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it is no longer pink ins
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, until fragrant, 1-2 minutes. Stir through diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar and water.
• Meanwhile, boil the kettle. • Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato. • Return potato to the pan and add the grated Parmesan cheese, the milk and the butter (for the mash). Season with salt. Mash until smooth. Cover to keep warm.
• When the chicken is ready, stir through baby spinach and the butter (for the sauce) until leaves are wilted. • Season to taste. TIP: Add a splash of water if the sauce mixture looks too thick.
• When the chicken is ready, stir through baby leaves and the butter (for the sauce) until leaves are wilted. Season to taste.
TIP: Add a splash of water if the sauce mixture looks too thick.
• Divide Parmesan & garlic mash between bowls. • Top with tender Italian chicken thighs and sauce to serve. Enjoy!
