4 chicken marylands, 8 drumsticks or chicken thighs for 4. Chicken with a bone and skin on is great for additional nutrients.
1 tsp salt and pepper for seasoning
1 Tbsp ground paprika
1 onion roughly sliced
approximately 1 Tbsp olive oil for browning chicken
6 cloves of garlic, minced
1/3 cup sundried tomatoes roughly chopped (ideally buy them bottled in olive oil)
1 tsp dijon mustard
1/4 cup white wine (optional)
1/2 cup chicken stock (or water)
2 Tbsp thick cream
large handful of baby spinach leaves
1/3 cup grated parmesan cheese
Preheat the oven to 180 degrees celcius.
Use a casserole / baking dish with a lid, and large enough for the amount of chicken. Cover the base of the dish with olive oil and on a medium heat, gently heat.
While the pan is heating mix the salt, pepper and paprika together. Place the chicken flat on a board and sprinkle seasoning over the chicken until evenly covered.
When base of dish is heated add the onion and cook until just tender.
Add the crushed garlic and stir until just cooked for approximately a minute.
Remove from the pan. Add the chicken and cook approximately 3 – 4 minutes each side or until gently browned.
Add the white wine if using and allow to simmer for a couple of minutes until it starts to reduce.
Mix the dijon mustard and chicken stock (or water) together and add to the pot. Liquid should almost cover the chicken, if not add a bit more stock or water.
Place the lid on the pot and into the oven for approximately 2.5 hours. Check it hourly.
When ready add the cream and spinach leaves and mix into the chicken until evenly mixed. The heat will start to melt the english spinach and the cream through. Sprinkle the parmesan cheese over the chicken and return to the oven for 5 minutes.
Serve with steamed greens or salad and cauliflower rice, quinoa or your favourite rice. Enjoy!