Chicken and White Wine


Chicken and White Wine with Pea Shoots and Spinach. Sounds a bit glam for a mid-week meal but it's so easy to make and can be on the table in 30 minutes.

Recipe & Instructions

Serves 4

  • 1 tsp olive oil
  • 500g chicken thigh, skinless and boneless, cut in to small pieces
  • 1 onion, halved and sliced (saves time)
  • 1/2 fennel bulb, sliced thinly
  • 1 garlic clove, crushed
  • 250g washed fresh spinach
  • 8 tbsp frozen peas
  • 150g sugar snap peas (roughly chopped)
  • 1 tbsp plain flour
  • 100ml white wine
  • 200ml water
  • 1 tbsp vegetable bouillon powder
  • 1 tbsp double cream or creme fraiche
  • 1/4-1/2 tsp salt
  • 1 tsp dried thyme
  • handfuls of pea shoots (or use rocket or extra spinach) to serve

Heat the oil in a large pan and add the chicken pieces. Cook over a high heat to brown.

Add the onion, fennel and garlic and turn the heat down a little. Cook over a low heat for 5-6 minutes to soften.

Stir in the flour and cook for 1 minute. Add the water and wine gradually and stir in the bouillon powder. Simmer over a high heat for 5 minutes to cook off the alcohol.

Stir in the spinach and cook until wilted.

Stir in the cream, thyme and salt and serve between 4 plates with a large handful of fresh greens.

If you are needing a carbohydrate for a more substantial meal - rice works wonders!