Creamy Chicken with Silverbeet, Potato & Leek
Welcome to one pot heaven!
This Creamy Chicken with Silverbeet, Potato & Leek is a comforting and nourishing braise that feels like a big warm hug of potato and leek soup, with the nourishment of bone broth, greens and chicken. Stores well in the fridge for a few days so make a big pot and love the leftovers.
Serves 4
INGREDIENTS
6 skinless, boneless chicken thigh fillets
Salt, fresh ground black pepper
3 tbsp olive oil
1 leek, trimmed, washed, and thinly sliced
8 cloves garlic, smashed
6 sprigs thyme
4 small Desiree potato, sliced or roughly chopped
500ml GOOD BONES Chicken Bone Broth
250ml pure cream
1 bunch silverbeet, half the stalks and all the leaves sliced
METHOD
Season the chicken with salt & pepper.
Heat a large casserole dish over a high heat add half the oil and brown the chicken then set aside on a plate. Add the leek, potato, garlic & thyme to the pot with a big pinch of salt and sweat for 5 minutes, stirring often, then add the chicken, bone broth, cream and silverbeet, cover the pot and cook over a low heat for 25-30 minutes until the chicken and potato has cooked and the silverbeet is melting through.
Remove the lid and simmer for 5 minutes give everything a big stir, adjust the seasoning and serve ladled into shallow bowls. Serve with a little parmesan cheese if desired.