Lower GI entertaining can still be delicious, eye-catching and satisfying – for everyone.
Ingredients
- 1/4 cup plain flour
- 8 Steggles skinless chicken thigh fillets, trimmed, halved
- Olive oil cooking spray
- 1 medium leek, trimmed, halved, washed, roughly chopped
- 3 cups Massel salt reduced chicken style liquid stock
- 2 medium carrots, peeled, chopped
- 1 medium turnip, trimmed, peeled, chopped
- 600g nicola potatoes, peeled, chopped
- 3 sprigs fresh thyme
- 3 dried bay leaves
- 1 cup dry white wine
- 75g baby spinach
Method
- Step 1Place flour and chicken in a bowl. Toss to coat. Remove chicken from bowl, shaking off excess flour. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Cook chicken, in batches, for 4 minutes each side or until golden. Transfer to a plate.
- Step 2Add leek and 1/2 cup stock to pan. Cook for 3 to 4 minutes or until softened. Add chicken, carrot, turnip, potato, thyme, bay leaves, wine and remaining stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until chicken is cooked through and vegetables are tender. Remove and discard bay leaves. Stir through spinach. Season with pepper. Serve.
Nutrition
1229 kj
Energy
10.9g
Fat Total
3g
Saturated Fat
3.4g
Fibre
25.5g
Protein
86mg
Cholesterol
340mg
Sodium
16.2g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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