Creamy Tuscan Chicken with Tenderstem Broccoli

Step 1 – Prepare the Chicken 

Remove the skin from one of the roasted chicken legs and pull the meat from the bone. 

Shred into bite-sized pieces and set aside. 

Step 2 – Blanch the Tenderstem 

Bring a pan of salted water to the boil. 

Add the tenderstem broccoli and blanch until just tender while still retaining some bite. 

Drain well and set aside. 

Step 3 – Cook the Mushrooms 

Heat some of the reserved chicken fat from roasting the whole chicken in a large frying pan. 

Add the sliced chestnut mushrooms and sauté until softened and lightly golden. 

Step 4 – Add the Aromatics 

Add the finely diced shallot to the mushrooms and gently cook until softened. 

Add the minced garlic and cook briefly, stirring everything together without allowing the garlic to colour. 

Step 5 – Make the Tuscan Sauce 

Pour in the homemade chicken stock and double cream. 

Add the sun-dried tomato pesto and stir everything together. 

Bring to a gentle simmer and cook until the sauce has reduced to a rich, creamy consistency. 

Step 6 – Finish the Chicken 

Add the pulled roast chicken and stir through the sauce until completely heated through. 

Add the baby spinach and allow it to wilt into the sauce. 

Finish with the grated Parmesan, stirring until melted and incorporated. 

Taste and season with sea salt and cracked black pepper as needed. 

Step 7 – Assemble 

Divide the blanched tenderstem broccoli between 2 glass meal-prep containers. 

Spoon the creamy Tuscan chicken alongside, making sure each portion gets plenty of mushrooms and sauce. 

Allow to cool before covering and refrigerating, ready to enjoy later. 

To Serve

Reheat until piping hot throughout, stirring the Tuscan chicken halfway through reheating where possible. 

Chef's Tip

Don't discard the fat from roasting your whole chicken. Using a little to sauté the mushrooms adds another layer of chicken flavour to the sauce and makes use of every part of the bird.