This is a wonderfully light summery casserole with lots of fresh flavours and the best bit is that it is quick and easy to prepare.
Pre-heat the oven to 190C/170C fan ovens/gas 5. On a hob heat a large oven-proof casserole with the olive oil.
Season the chicken with salt and pepper and then brown in the casserole. This may need to be done in 2 batches, depending on the size of your casserole dish.
Transfer the chicken to a plate and add the shallots to the casserole.
Fry for just a couple of minutes until they begin to turn golden.
Stir in the fennel, potatoes, carrots, bay leaf, thyme, tomato puree, seasoning and return the chicken to the casserole. Pour in the ale or larger and bring to a simmer.
Cover and cook in the oven for 45 minutes.
Divide the spinach into 4 bowls and spoon in the casserole with plenty of the liquid. The heat will instantly wilt the spinach.
Serve straight away.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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