Chicken and Silverbeet (or Spinnach as I used) Pollo alle Bietole
2 tbl sp olive oil
40g butter
8 medium (1.6kg) chicken thigh fillets
1 medium onion - chopped
1 medium carrot - chopped
2 sticks of celery - chopped
(I also added a couple of cloves of garlic)
1/2 cup chicken stock
10 leaves silverbeet - coarsley shredded
1/2 cup cream
Heat oil and butter in large pan, add chicken in batches, cook until well browned all over; drain chicken on paper towel. Drain all but 2 tablespoons of juices from pan. Add onion, carrot, celery (and garlic) to pan, cook, stiring, until onion is soft.
Return chicken to pan with stock, simmer, covered, about 25min or until chicken is tender; remove chicken from pan. Add silverbeet, cook, uncovered, about 1 min or until silverbeet is wilted. Add cream, cook, stirring, until heated through. Serve chicken with silverbeet mixture.
Serves 4
*Recipe best made just before serving
*Not suitable for freezing
*Not suitable for microwave
Bon apetite!
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Me Donna 35, DH Rohan 39
DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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