(5 votes, average: 4.40 out of 5)INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 pound chicken thigh filets
- 1 yellow onion, chopped
- ½ cup bacon, chopped
- 3 garlic cloves, crushed
- 1 ¼ cups heavy cream
- 1 chicken stock cube, crumbled
- ⅓ cup grated parmesan
- ½ cup frozen peas
- ½ cup baby spinach
- 1 teaspoon grated lemon rind
- Crusty bread, to serve
- Heat half the oil in a FIREDISC® cooker over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until golden and browned. Transfer to a plate.
- Add remaining oil to FIREDISC. Add onion and bacon. Cook, stirring, for 5 minutes or until the onion softens and the bacon is golden. Add garlic.
- Cook, stirring, for 30 seconds or until fragrant. Transfer ¼ of the bacon mixture to a bowl. Cover to keep warm. Return chicken FIREDISC with the cream, stock, parmesan, and 1 ⅓ cups water.
- Bring to a boil. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes or until the chicken cooks through and the sauce has thickened. Stir in peas and spinach.
- Cook for 1 to 2 minutes or until heated through. Remove FIREDISC from heat. (You can place it on a large metal or wooden trivet.)
- Stir in lemon rind. Season with salt and pepper. Sprinkle with reserved cooked bacon.
- Serve with crusty bread.
- NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
