Name: Chicken florentine bake
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 1/4 cup plain flour, seasoned with salt and pepper; 1 medium chicken, cut into 8 pieces; 1 1/2 tablespoon olive oil; 1 onion, chopped; 100 gram pancetta, cut into small batons; 3 garlic cloves, crushed; 2 cup mushrooms, thickly sliced; 1/2 cup white wine; 1/2 cup black olives; 1 tablespoon thyme sprigs; 1 teaspoon dried oregano; 800 millilitre tomato passata; 2 cup baby spinach; 1/4 cup grated parmesan; 1/4 cup grated mozzarella; 2 slice bread, any kind, processed into crumbs

Ingredients

1/4 cup plain flour, seasoned with salt and pepper

1 medium chicken, cut into 8 pieces

1 1/2 tablespoon olive oil

1 onion, chopped

100 gram pancetta, cut into small batons

3 garlic cloves, crushed

2 cup mushrooms, thickly sliced

1/2 cup white wine

1/2 cup black olives

1 tablespoon thyme sprigs

1 teaspoon dried oregano

800 millilitre tomato passata

2 cup baby spinach

1/4 cup grated parmesan

1/4 cup grated mozzarella

2 slice bread, any kind, processed into crumbs

Method

1.Preheat oven to 180°C. Place the seasoned flour in a large plastic bag and add chicken pieces one at a time, shaking to lightly coat in flour.

2.Heat the oil in a large frying pan and fry the chicken pieces until browned then remove from the pan.

3.Add onion, pancetta, garlic and mushrooms to pan and cook until onion and pancetta are golden.

4.Pour in wine, add olives, thyme and oregano and simmer for 2-3 minutes then add passata and heat until simmering.

5.While sauce is heating through, arrange chicken pieces in a single layer in a baking dish. Place spinach over the top then pour on the sauce.

6.Mix the two cheeses into the breadcrumbs and sprinkle on top.

7.Bake in the oven for 50-60 minutes until golden on top and the chicken is completely cooked.

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Ingredients

Method

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