- Chicken, Chips & Feta Pie.jpg (50.94 KiB) Viewed 315 times
Takes: 1 hour
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 700g boneless chicken thighs, thickly sliced
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 2 tsp dried oregano
- 2 tbsp plain flour
- 375ml hot chicken stock
- 4 tbsp lemon juice, plus 1 tbsp finely grated lemon zest
- 120g baby spinach
- 500g frozen straight cut chips (or potato wedges, or sweet potato fries, if preferred)
- 100g feta
- 1 large tomato, deseeded, finely chopped
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 220°C/Fan 200°C Fan/Gas Mark 6. Heat the oil in a large, deep frying pan over medium - high heat. Add the chicken and cook, stirring, for 8 minutes or until browned. Transfer to a bowl.
2. Add the onion, garlic and oregano to the pan. Cook for 1 minute, stirring. Stir in the flour until coated, then gradually stir in the stock and lemon juice.
3. Return the chicken and any juices to the pan. Bring to the boil, then reduce the heat and simmer for 5 minutes or until the sauce has thickened. Stir in the spinach and lemon zest and cook until wilted.
4. Transfer the mixture to a large ovenproof dish. Scatter over the chips. Bake for 30 minutes or until the chips are golden and cooked through. Crumble over the feta and top with the tomato. Season with salt and pepper. Serve garnished with fresh mint and dill sprigs, if liked.
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