|Energy (Kcal) 306||15.3%|
|Saturated Fat 0.7g||3.5%|
|Total Sugars 4.5g||5%|
Heat the oil in a large non-stick oven proof casserole dish over a medium to high heat. Add the chicken and fry on each side for 3-4 minutes until golden. Remove from the pan with a slotted spoon and set aside.
Add the potatoes and shallots and cook for 15 minutes until golden and beginning to soften. Pour over the stock and stir through ¾ of the herbs. Bring to the boil then reduce to a simmer. Return to chicken to the pan, cover and cook for a further 15 minutes until the potatoes are tender and the chicken is cooked through.
Scatter with the remaining herbs and serve with steamed broccoli.
800g smooth potatoes, such as Desiree, roughly chopped
1 tbsp olive oil
4 medium chicken breasts or 4 large chicken thighs
400g shallots, peeled & halved
400ml hot chicken stock
4 sprigs thyme
3 sprigs rosemary
Broccoli, to serve
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese Miso Potato and Chicken Broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along with traditional miso flavours for an interesting soup alternative.
A delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.
This campaign was originally produced in the framework of a programme co-financed by the European Union