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Creamy Chicken with Spinach and Dolcelatte

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Creamy Chicken with Spinach and Dolcelatte

This deliciously simple supper dish is cooked in one pan. It is ideal for teaming with griddled polenta to soak up the creamy cheese sauce.

  • Diabetic
  • Nut Free
Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes 35 minutes
Serves:
 6

Ingredients

  • 1kg pack Waitrose British Chicken Thigh Fillets
  • 3 tbsp garlic-infused olive oil
  • 1 bunch salad onions, thinly sliced on the diagonal
  • 200ml tub half fat crème fraîche
  • 170g pack Galbani Dolcelatte Classico, cut into small pieces
  • 250g bag fresh spinach
  • Freshly grated nutmeg

Method

  1. Cut each thigh fillet into quarters. Heat the oil in a large frying pan, add half the chicken and fry quickly for about 5 minutes, until pale golden. Drain, then fry the remainder.
  2. Return all the chicken to the pan with the white parts of the salad onions (reserving the chopped green parts) and plenty of black pepper. Fry gently for about 5 minutes until the chicken is cooked through.
  3. Stir in the crème fraîche and scatter over the cheese. Add the spinach, a handful at a time, together with the green onion tops, and stir. Allow the spinach to wilt and the sauce to warm through, developing a creamy consistency.
  4. Sprinkle with a little freshly grated nutmeg and serve immediately with griddled polenta pieces (see Cook’s tip), macaroni or rice.

Cook's tips

To cook polenta, simply follow the pack instructions and leave to set in a lined baking tray. Cut into triangles and chargrill on a very hot griddle pan, brushed with olive oil, for 1 minute on each side, or until golden brown.

Drinks recommendation

A white Burgundy is ideal for serving with this rich dish.

Comments and images

Average user rating 4 stars out of 5

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Tinka

Tinka 17 April 2009 18:13

Great dish, easy and so tasty. Will definitely be making it again!

Kitchenmaid

Kitchenmaid 31 January 2009 17:53

Quick and simple to make and delicous too. My family demand it almost every week!

flora1898

flora1898 22 November 2008 22:31

So delicious & easy! Prefer thighs as more moist than breast but remove bones after cooking as food gets cold while trying to remove them on the plate! Also take skin off before eating, as ratio of skin to meat in thighs, can be rather fatty.

Bopit

Bopit 21 September 2008 21:03

Made this dish with Chicken Breasts chopped in bitesized pieces, took half the time, really lovely tasty dish and quite filling, so you only need a small portion.

jenny bennett

jenny bennett 28 May 2008 18:27

This receipe does not look special but it really is gorgeous. I used St Agur as could not get the old Dolcelatta and grond nutmet

aisle_cruiser

aisle_cruiser 14 April 2008 15:23

Delicious, and so quick and easy! Accompanied it with griddled polenta the first time, as per the recipe, and a jacket potato the second time. Will be trying it with pasta next!

ZB79

ZB79 28 March 2008 16:29

This recipe was gorgeous!!! I served it with fresh spaghetti, and will be making it again!!!!

fitzy

fitzy 25 March 2008 23:46

Excellent and delicious dish. We served it with Rissotto rice cooked in chiken stock. Mmmmm. Ready for seconds!

Alison Ramsay

Alison Ramsay 21 March 2008 21:08

I first made this for a midweek supper but it was so nice I am going to do it for a group of friends for lunch. As well as being delicious it is very simple to do. Thanks

Food Fiend

Food Fiend 12 March 2008 10:46

This recipe was delicious. I made it for a dinner party and all my friends loved it. Thank you.

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4 stars out of 5

Average user rating Based on 66 ratings

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Nutritional Info

Typical values per serving:
Energy 528.0kcal
Sugars 2.5g
Fat 39.7g
Saturated Fat 16.3g
Salt 0.7g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in February 2008