Allergens: Contains gluten (plain flour), dairy (pesto may contain cheese) and may contain nuts depending on pesto used.

Serves: 4–6

Cooking time: 55 minutes

Preparation time: 20 minutes

INGREDIENTS

• ¼ cup olive oil

• 4 chicken chops

• 4 chicken drumsticks

• 2 tablespoons plain flour

• 2 large leeks, finely sliced

• 2 cloves garlic, chopped

• 100g smoked bacon, diced

• 600g Spud Lite baby potatoes, halved

• 1 cup (250ml) verjuice or white wine

• 2 cups (500ml) chicken stock

• ¼ cup green pesto

• 2 cups English spinach, shredded

• ½ cup frozen peas, thawed

• ¼ cup mint, roughly chopped

• Salt flakes and freshly ground black pepper

METHOD

1. Heat 1½ tablespoons of the olive oil in a heavy-based, ovenproof dish over medium-high heat.

2. Place the chicken in a large bag with the flour, salt and pepper, then toss until well coated.

3. Brown the chicken in batches for around 3 minutes per side, or until golden. Remove and set aside.

4. Add the remaining 1½ tablespoons of oil to the same pan over medium-low heat. Add the leek, garlic and bacon, stirring to combine. Cover and cook for 10 minutes, until tender.

5. Return the chicken to the pan along with the potatoes, verjuice (or wine) and stock. Increase heat to medium and bring to a simmer.

6. Reduce heat, cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.

7. Stir through the pesto, spinach and peas until the spinach has just wilted.

8. Taste and adjust seasoning if needed. Finish with a sprinkle of fresh mint and serve warm.

For more recipe inspiration and information, visit spudlite.com.au

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