Tuscan-Style Baked Chicken
with Parmesan Mash & Veggie Stew
- Milk
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.
Ingredients
1
Celery
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
1 sachet
Tomato & Herb Seasoning
1 sachet
Thyme
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• Pick thyme leaves (see ingredients).
• 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. then cook chicken thigh, turning, until browned on all sides, 3-4 minutes. Transfer to slow cooker.
• 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, thyme and tomato & 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.
• Bring to a simmer, then pour the sauce over the chicken in the slow cooker.
• Place lid on slow cooker and cook on high, turning chicken each hour, until chicken is tender and the meat is falling off the bone, 4 hours. Season to taste with salt and pepper.
TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil) and
bake until chicken is tender and cooked through (when no longer pink inside), 90 minutes.
TIP: Chicken is cooked through when it is no longer pink inside!
• When the chicken has 20 minutes remaining, 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 over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add grated Parmesan cheese, the milk
and butter (for the mash) to potato.
• Season with salt, then 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.
• Divide Parmesan mash between bowls.
• Top with Tuscan-style baked chicken.
• Spoon over the veggie stew to serve. Enjoy!
