6 chicken pieces (drumsticks & thighs)
healthy chicken spice
crushed garlic powder
fresh thyme sprigs
1 packet baby portabellini mushrooms
6 celery sticks sliced
1 cup vegetable stock
1 onion finely chopped
4 leeks sliced
olive oil
cracked black pepper
Himalayan salt
250 ml pouring cream
1 packet fresh baby spinach
3 bay leaves
fresh chopped garlic
½ lemon cut into two wedges


Brown the chicken pieces in some butter and olive oil. Sprinkle the garlic powder and chicken spice over the chicken while browning it. Remove to a casserole. Add the onions, leeks, celery, garlic, salt and pepper to the pan and sauté for a few minutes. Place several thyme sprigs and the bay leaves on the chicken. Add the mushrooms to the casserole. Add the celery mixture to the casserole. Pour the stock and cream over the chicken and mix. Add the lemon wedges and submerge them. Place the lid on the casserole and bake on 190° C for 45 minutes. Remove the lid and let the mixture reduce a little. Add the spinach and place the lid back on. Bake for 5 minutes just to wilt the spinach.

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