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Chicken speltotto

A River Cottage twist on a classic and a crowd-pleasing way to make use of your leftover chicken after a roast!


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).

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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)