|Energy (Kcal) 262|
|Energy (KJ) 1104|
|Saturated Fat 0.9g||4%|
|Total Sugars 7.9g||8%|
In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan. Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.
Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.
Just before serving sprinkle over the parsley and serve.
300g smooth potatoes (such as Desiree), peeled and cut into 2cm cubes
3 chicken breasts, cut into chunks.
1tbsp olive oil
3 anchovy fillets
1 medium onion, finely chopped
1 medium carrot, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
1 tin of chopped tomatoes
300ml chicken stock
1tsp fresh sage
1tbsp fresh chopped parsley
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
Serve hits delicious recipe hot or cold, ideal to share with friends
This campaign was originally produced in the framework of a programme co-financed by the European Union