Family Baked Fregola with Leek Chicken, Spinach and Goat Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Season the chicken with half of the salt, the black pepper, and 1/2 teaspoon of the dried thyme. Brown the chicken for 4 to 5 minutes until no longer pink on the outside. Remove and set aside.

3. 3

   In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the onion and leek and cook for 5 minutes over medium heat until softened. Add the garlic and cook for 30 seconds more.

4. 4

   Pour in the white wine and scrape the bottom of the skillet for 1 minute until slightly reduced. Add the fregola sarda and stir for 1 minute so it absorbs the pan juices.

5. 5

   Add the hot chicken stock, heavy cream, remaining dried thyme, lemon zest, and the remaining salt. Mix well and cook for 8 minutes over medium heat, stirring occasionally.

6. 6

   Add the fresh spinach and cook for 1 to 2 minutes until wilted. Return the chicken to the skillet and stir to distribute evenly.

7. 7

   Transfer the mixture to the prepared baking dish. Scatter the crumbled goat cheese over the top, then the shredded mozzarella. Finish with the breadcrumbs to create a golden crust.

8. 8

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the fregola is tender, the sauce is bubbling, and the top is nicely browned.

9. 9

   Let rest for 5 minutes before serving so the bake can set slightly and be easier to portion.