Chicken and spinach casserole
|1||Onion, peeled and finely chopped|
|2||Celery stalks, finely sliced|
|1 clove||Crushed garlic|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Chicken stock|
|½ cup||White wine|
|1 cup||Spinach leaves, chopped|
|1 Tbsp||Fresh parsley, chopped|
|1 Tbsp||Fresh sage, chopped|
|10||Boneless chicken thighs, skinless|
- Preheat oven to 180 degC. melt butter in a saucepan, add onion, garlic and celery. Cook for 5 minutes until onion is just tender. Add flour, salt and pepper and stir continuously until mixture is frothy.
- Slowly stir in stock and wine and bring to the boil. Stir in spinach, parsley and sage.
- Place chicken in a six-cup capacity ovenproof dish and pour over sauce. Mix butter and breadcrumbs together. Scatter topping over chicken mixture. Bake for 40 to 45 minutes.