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
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¼ cup olive oil
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4 chicken chops
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4 chicken drumsticks
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2 tablespoons plain flour
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2 large leeks, finely sliced
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2 cloves garlic, chopped
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100g smoked bacon, diced
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600g Spud Lite baby potatoes, halved
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1 cup (250ml) verjuice or white wine
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2 cups (500ml) chicken stock
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¼ cup green pesto
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2 cups English spinach, shredded
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½ cup frozen peas, thawed
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¼ cup mint, roughly chopped
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Salt flakes and freshly ground black pepper
METHOD
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Heat 1½ tablespoons of the olive oil in a heavy-based, ovenproof dish over medium-high heat.
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Place the chicken in a large bag with the flour, salt and pepper, then toss until well coated.
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Brown the chicken in batches for around 3 minutes per side, or until golden. Remove and set aside.
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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.
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Return the chicken to the pan along with the potatoes, verjuice (or wine) and stock. Increase heat to medium and bring to a simmer.
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Reduce heat, cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
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Stir through the pesto, spinach and peas until the spinach has just wilted.
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Taste and adjust seasoning if needed. Finish with a sprinkle of fresh mint and serve warm.
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