Ingredients
2 Tablespoons of olive oil.
1 onion, thinly sliced.
2 medium carrots, peeled and diced.
2 Cloves of garlic, crushed.
2 teaspoons of teaspoons of dried tarragon.
2 bay leaves.
600 grams boneless and skinless chicken thighs, slice into 1 1/2 cms cubes.
6 cups chicken stock.
2 large handfuls of spinach.
Salt and pepper.
To Serve:
Shaved parmesan.
Zest of one lemon.
Olive oil.
Preparation
Heat olive oil in a large saucepan. Add onion leek and carrots. Season with salt. Cover and cook until tender. Add garlic, tarragon, bay leaves and chicken. Cook 3 mins. Add the stock, season and simmer for 8 mins or until the chicken is cooked through. Add spinach and stir to wilt. To Serve: Ladle into bowls. Top with shaved parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.
