Olive oil for frying
600g Boneless chicken thighs, chopped into chunks
2 onions, roughly chopped
2 slices of bacon, finely chopped
1 dried chilli, finely chopped
4 button mushrooms, sliced
3 cloves garlic, crushed
1 bay leaf
1 cup chicken stock
Large splash of red wine
1 cup tomato passata
2 tsp sweet paprika
(Optional) hand full of black pitted olives
Salt and pepper
1 tbsp cornfour
Large handful of baby spinach leaves.
Method
In a large saucepan over a medium heat, drizzle in some olive oil and fry the onions and bacon until the onions soften. Add the mushrooms, garlic and chilli and stir fry.
In a separate frying pan, drizzle in some olive oil and fry the chicken until browned. Drain any excess fat and add to the saucepan. Add the bay leaf, stock, wine and passata. Bring to a simmer then add salt and pepper to taste. Add in the paprika (and optional olives).
Meanwhile heat the oven to 200C.
In a cup mix the cornflour with a little water and whisk with a fork until smooth. Add to the saucepan and stir thoroughly to mix through.
Add the spinach on top, place a lid on the saucepan and cook for a minute or so until the spinach has wilted.
Transfer to a deep casserole dish and place in the centre of the oven for around 45 mins.
Serve with crusty bread. Serves 3 or 4.
Alternatively add herb dumplings to the dish for the last 25 mins of cooking time.
