Creamy Tuscan Chicken with Parmesan and Lemon Herb Crumble

Tue, 8 October 2024

Serves 6

 

Ingredients:

800g chicken thighs

1 tin ( 240g drained ) butterbeans/cannellini beans

100g gluten-free plain flour

2 tsp garlic powder

1 tsp paprika

1 tsp dried oregano

3 cloves fresh garlic

100 g sun-dried tomatoes, roughly chopped

250mls cream/dairy-free cream

3 tbsp sundried tomato pesto

300ml chicken stock

50g grated Parmesan cheese

200g spinach leaves, shredded

Salt and pepper to taste

1 tbsp oil from sun-dried tomatoes (for searing)

Handful fresh basil

Optional: 10 small leaves fresh oregano

 

Parmesan Lemon Herb Crumble:

50 g breadcrumbs

30 g grated Parmesan cheese

2 tbsp fresh basil, chopped

1 tsp garlic powder

1 tsp onion powder

Zest of 1 lemon

1 tbsp olive oil

 

Instructions:

 

1.Prepare the Chicken: Trim the chicken thighs. Mix the gluten-free flour, paprika, oregano, salt and pepper on a plate. Coat the chicken pieces evenly in this mixture.

2.Sear the Chicken: Heat 1 tbsp of oil from the sun-dried tomatoes & 1 tbsp rapeseed oil in a pan over medium-high heat. Sear the chicken for 4 minutes per side until lightly browned (no need to fully cook through as it will finish cooking in the slow cooker). Remove the chicken and set aside.

3.Prepare the Sauce: In the same pan, reduce the heat to medium, and add the garlic, oregano, and sun-dried tomatoes. Cook for 1-2 minutes until fragrant. Pour in the beans, cream, stock and add 50g of grated Parmesan. Stir and bring to a gentle simmer.

4.Transfer to Slow Cooker: - Place the browned chicken thighs back in the slow cooker. Pour the sun-dried tomato and Parmesan sauce over the chicken. Add the shredded spinach.

5.Cook: Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the chicken is tender and fully cooked through.

6.Make the Parmesan Lemon Herb Crumble: While the chicken is cooking, mix the gluten-free breadcrumbs, Parmesan cheese, chopped basil, garlic & onion powder, and lemon zest in a bowl. Heat 1 tbsp of olive oil in a small pan and toast the breadcrumb mixture until golden and crispy. Set aside.

7.Serve: Once the chicken is ready, stir in fresh basil and/or oregano and top each serving with a generous sprinkle of the Parmesan Lemon Herb Crumble. For extra freshness, garnish with fresh basil if desired