The quantities provided above are averages only.
110 grams
Creme Fraiche
1 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
Chicken Stock
1 sachet(s)
Dried Oregano
2 unit(s)
Ciabatta
60 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
260 grams
Diced Irish Chicken Breast
2 unit(s)
Tomato
2 unit(s)
Garlic
1 sachet(s)
Paprika
1 to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a large pan over medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.
Once the oil is hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roughly chop the tomatoes.
Peel and grate the garlic (or use a garlic press).
Add the creme fraiche, tomato, garlic, paprika, stock, sun dried tomato paste, oregano and 1tsp sugar (per 2P) and 50ml water (per 2P) and simmer covered until the chicken is cooked, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt, pepper and sugar if needed. Add a splash of water if it's a little thick.
Meanwhile, halve the ciabattas. Pop into the oven, cut-side up, to warm through, 2-3 mins. TIP: To avoid turning on your oven toast the bread in the toaster instead.
Share the chicken stew between bowls.
Sprinkle over the cheese. Serve the ciabatta alongside for dipping.