Chicken Speltotto - River Cottage
Enjoy a River Cottage twist on a classic dish—a crowd-pleasing way to use your leftover chicken after a roast dinner!
Ingredients
- 750ml roast chicken stock
- 2 tbl spoon extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 300g pearled spelt, soaked for 1 hour
- 150-200g leftover roast chicken
- 100g butter
- 125 ml white wine
- 150g grated mature cheddar
- 1 small handful flat parsley, picked and chopped (optional)
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