The spelt should thicken the sauce nicely and keep well in the fridge for 2-3 days once cooled. My method uses all the ingredients gathered together before you start. Working in this manner allows you to maximise your time and I can generally prepare this dish in 20-25 minutes. Spelt is a high protein grain and not as high in gluten as wheat.
It was delicious. I added some white wine and used apples instead of the suede and parsnip. I also put it in the oven at 160 c for abt 2 to 3 hours so chicken is even more tender. - 30 Jul 2014