Marry Me Chicken

Serves 4-6

Time 45 minutes

Ingredients

1kg chicken thigh fillets, deboned, fat trimmed 

2 tbsp plain flour 

2 tsp fresh thyme (optional)

2 tbsp extra virgin olive oil 

1 large brown onion, finely diced 

4 cloves garlic, peeled and finely sliced 

1 cup vegetable or chicken stock 

½ cup tomato passata 

¼ tsp dried oregano 

1 cup Greek yoghurt 

1 tsp honey  

100g finely sliced sun-dried tomatoes (not in oil) 

250g frozen spinach 

½ cup grated parmesan cheese 

Sea salt and black pepper 

1 cup fresh basil leaves 

To Serve 

Crunchy green salad with extra virgin olive oil and balsamic vinaigrette 

Risoni or rustic bread such as pana di casa 

Method

Heat oven to 180°C. Add the flour and thyme (if using) to a plate or shallow bowl, season with salt and pepper, then toss the chicken fillets through the flour to lightly coat.

Heat the extra virgin olive oil in a 24 cm saute pan on medium heat, then cook the chicken until lightly browned on both sides. Move the chicken around the pan to create some space, then add the onion and garlic and toss to coat.

Cook chicken, onion and garlic for 3-4 minutes, tossing throughout to ensure even cooking. Add the stock, tomato passata, dried oregano, cream, honey and stir. Then add the sun-dried tomatoes and frozen spinach, stir, cover and bring to a simmer.

Once it has been brought to a simmer, turn off the heat, remove the lid and sprinkle parmesan cheese around the top of the dish evenly (do not mix it through) and place in the oven to cook for 20 minutes.

Whilst it cooks, prepare the risoni to serve with it and a delicious, fresh, crunchy green salad. Once the chicken comes out of the oven, top it with fresh basil leaves and give another grind of black pepper. Serve on top of risoni (or with rustic bread) and tuck in.