✅Ingredients 🛒
Chicken Boneless Thighs
1Teaspoon Paprika
2 Teaspoons Italian Seasoning
200g/7oz Fresh Baby Spinach
4 Garlic, crushed
2 Tomatoes, chopped
1 Cup Chicken stock
1 Cup Elmlea double cream (Heavy Cream)
1 Cup Parmesan cheese
1/2 Teaspoon Chilli flakes
2 Tbls Butter
Baby Potatoes, skin on, halved or quartered depending on size

Season the chicken with one teaspoon Italian herbs, salt and pepper.
To a pan add 1 tablespoon olive oil and cook the spinach just till it wilts. Remove and place 3/4 of the spinach in a baking dish. The rest set aside as you will add it to the top of the dish later. Scatter half the chopped tomatoes over the spinach.
To the same pan add one tablespoon butter and brown the chicken, remove and place on top of the spinach and tomatoes. Add another tablespoon butter to the pan and fry the garlic, paprika and teaspoon Italian seasoning together for 1 minute then add the potatoes and continue to cook for a few minutes. Remove and place the potatoes around the chicken pieces. Place the remaining spinach and tomatoes around the chicken and potatoes.
Finally add the stock, cream, chilli flakes and parmesan to the pan, simmer for 2 to 3 minutes and pour over the chicken and potatoes in your prepared dish.
Cover with foil and bake in oven 30 mins 190C/375F.
Uncover and bake for another 30mins.
Enjoy! 😊

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