A lovely autumnal one-pot that is so simple to prepare. I actually had two pots on the go while creating this recipe, neither of my boys are keen on spinach 🙄 but both love mushrooms, so made one without the spinach and added frozen peas at the last minute.
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INGREDIENTS
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8 chicken thighs - bone in, skin on
2 onions - roughly chopped
3 cloves garlic - crushed
250g mushrooms - sliced
1-2 teaspoons whole grain mustard or Dijon
100g Spinach
150g creme fraiche
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METHOD
Preheat the oven to 200 degrees.
Sauté the onion and garlic until soft. Add the mushrooms and cook for a few minutes. Place the chicken skin side up on top of the onions. Season and roast for 30-40 minutes. Remove the chicken from the pot and set aside. Place on a low heat on the hob. Add the mustard and stir to combine. Stir in the Spinach and wilt down. Pour in the creme fraiche and warm through. Check for seasoning. Return the chicken to the pan. Warm through and serve.
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Serve with rice or jacket potatoes.