Name: One-Pot Tuscan Chicken with Sliced Roast Potatoes
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: British
Ingredients: Chicken thigh fillets (2 per adult, 1–1½ per child); 700g potatoes; 2 tbsp oil; 1 tsp garlic granules; 1 tsp dried basil; 250g baby tomatoes; 1 tbsp tomato purée; 150ml crème fraîche; 100g spinach; 50g grated cheddar; Salt & pepper

Ingredients

Serves 4 people

Chicken thigh fillets (2 per adult, 1–1½ per child)
700g potatoes
2 tbsp oil
1 tsp garlic granules
1 tsp dried basil
250g baby tomatoes
1 tbsp tomato purée
150ml crème fraîche
100g spinach
50g grated cheddar
Salt & pepper

Method

Heat oven to 200°C. Slice the potatoes into thick rounds. Toss with 1 tbsp oil, salt, pepper and a pinch of garlic granules. Roast 35–40 minutes, turning halfway.

Season the chicken with dried basil, garlic granules, salt and pepper.

Brown the chicken in 1 tbsp oil for 4–5 minutes each side. Lift out.

Halve the baby tomatoes. Add to the pan with the tomato purée and a splash of water. Simmer 5 minutes until the tomatoes soften.

Stir in the crème fraîche, then the spinach. Return the chicken. Simmer 10–12 minutes until cooked through.

Top with cheddar and lid on for 2 minutes to melt.

Serve with the sliced roast potatoes.

Tips & Notes

One pan for the chicken, potatoes look after themselves.
Allow roughly 2 thighs per adult and 1–1½ per child.

One-Pot Tuscan Chicken with Sliced Roast Potatoes

Ingredients

Method

Tips & Notes

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