Chicken Florentine (almost)

May 8, 2017 | 0 comments

Chicken Florentine (almost)


  • 2 tbsp olive oil
  • ½ bunch Spinach, or 1 Tatsoi or 1 Pakchoi – roughly torn
  • 4-6 The Shed Chicken thighs
  • Salt + pepper
  • 1 Leek – finely sliced
  • 2 Baby Bell Pepper (optional)
  • 2 garlic cloves
  • 600ml Stock
  • 250 ml Firle Farm Cream
  • 90g grated Longshadow Romano
  • 1 tsp Lemon zest
  • 1 tsp Lemon juice
  • Crusty Bread, to serve (optional)


Heat 1 tbsp of oil, add the spinach, tatsoi or pakchoi and cook until wilted, approx 2-3 minutes. Remove to a colander allowing the excess water to drain away. Heat the rest of the oil and fry the chicken thighs until cooked through, approx 20 minutes. Add the leeks, pepper and garlic to the pan, cook for 2 minutes. Pour in the stock and simmer for about 12- 15 minutes, the liquid should reduce to about half. Add back the spinach. Remove from the heat, stir in the cream, two thirds of the romano, lemon zest + juice. Turn the grill onto high, sprinkle the remaining cheese on top and grill until golden. Serve with pasta, rice or crusty bread.


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