LEMON CHICKEN CASSEROLE
2 tbsp Honey
3 tbsp Yorkshire Drizzle Lemon Oil
750g Boneless Chicken Thighs
1 Onion, chopped
4 Cloves of Garlic, crushed but left whole
200g wilted Spinach
500ml Chicken Stock
Preheat the oven to 200C/400F/Gas Mark 6
Add the oil to a pan and sauté the chicken, in batches, until golden brown. Set aside, keeping the chicken warm.
Add the onion and garlic to the remaining oil in the pan and sauté gently for 50 minutes.
Add the chicken to the pan together with the stock, bring to the boil and put in the oven for 30-35 minutes.
Remove the chicken, onion and garlic mixture and keep warm.
Add the honey to the cooking liquid and reduce until it has the consistency of a thin syrup.
Place the cooked spinach in the centre of 4 plates, top with the chicken and onion mixture and pour the sauce over.