Chicken speltotto
A River Cottage twist on a classic and a crowd-pleasing way to make use of your leftover chicken after a roast!
Method
Place a saucepan on a medium heat and add the oil, onions and garlic and gently sweat until they soften. Add the spelt and chicken, then add two thirds of the stock and cook until the spelt softens adding any additional stock if necessary. When the stock has been almost completely absorbed, add the wine, butter and cheese, stirring constantly - this should form a lovely, silky sauce around the spelt. Taste and season with salt and cracked black pepper and finish with the parsley (if using parsley).
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)