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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlNutty spelt is gorgeous in this one-pot meal as it soaks up all the juices from the chicken.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200oC, gas mark 6. Heat the oil in a shallow, flameproof casserole dish or ovenproof sauté pan over a medium-high heat. Season the chicken and fry skin-side down for 5 minutes until golden, then cook on the flesh side for 2 minutes. Lift out of the pan and set aside.
Add the onion and garlic to the pan with a pinch of salt and fry for 5-6 minutes, until soft and starting to caramelise. Stir in the spelt, then add the stock and lemon juice. Bring to a simmer, then sit the chicken thighs on top of the spelt, skin-side up. Transfer the pan to the oven for 25 minutes.
Take the pan out of the oven and lift the chicken onto a plate. Stir the spelt, then stir in the olives and broccoli until coated in the juices. Sit the chicken back on top of everything and roast for a final 15 minutes, until fully cooked, there is no pink meat and the juices run clear. Stand for 5 minutes before serving with the lemon wedges.
Try swapping the olives for equally flavoursome sun-dried tomatoes.
Partner this dish with Louis Latour White Burgundy, France (75cl) – a classic, well-balanced wine with fresh, ripe citrus-fruit flavours.
Typical values per serving when made using specific products in recipe
Energy | 3,427kJ/ 821kcals |
---|---|
Fat | 47g |
Saturated Fat | 11g |
Carbohydrates | 44g |
Sugars | 7.6g |
Fibre | 8.4g |
Protein | 50g |
Salt | 2.2g |
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£4.76 each est.Price per unit
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17p each est.Price per unit
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60pPrice per unit
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£1.70Price per unit
£8.50/kg