This delicious and easy to prepare meal is perfect for a summers evening.
Try it with Bolfan Libertin Pinot Gris 2011, Croatia, £10.99

Serves 4


  • 3tbsp rapeseed oil
  • 8 skinless, boneless chicken thighs
  • 3 banana shallots, halved and thinly sliced
  • 2 cloves garlic, crushed
  • ¼tsp chilli flakes
  • 4 medium tomatoes, peeled, cut into quarters, seeds squeezed out and each piece halved
  • 200g arborio rice
  • 250ml chicken stock
  • 200g prepared spinach (stalks and roots removed)


Preheat oven to 190°C/375°F/ Gas 5. Heat 2tbsp of oil in a cast-iron casserole pot and brown the chicken on all sides until golden. Remove and rest on a plate. Pour the rest of the oil into the pot and add the shallots and garlic. Cook without browning for 5 minutes until just soft. Add the chilli flakes and tomatoes and cook for 3 minutes.

Stir in the rice and chicken. Season with sea salt crystals and freshly ground black pepper. Pour over the stock and 250ml water, and stir. Put a lid on the casserole dish and cook in the preheated oven for 25 minutes.

Meanwhile put the spinach in a colander and pour over a kettle full of boiling water. Add the drained spinach to the pot, stir and cook for a further 10 minutes. Serve from the pot.