Tuscan Potatoes and Chicken

Tuscan Potatoes and Chicken
Prep in Prep in:
5-10 mins
Cook in Cook in:
20 mins
Serves Serves:
4

Method

  1. In a large casserole pot add the olive oil, season the chicken and cook until 8-10 minutes on each side until nicely golden then remove from the pan and transfer to a plate.
  2. Add the anchovy, onion, carrot and celery to the pan and cook for 4-5 minutes or until the vegetables are soft, stirring every so often.
  3. Return the chicken to the pan along with the garlic and cook for about 2 minutes.
  4. Add the chopped tomatoes, stock, sage and bring to the boil. Once boiling stir in the chopped potatoes reduce the heat, cover and simmer for 15-20 minutes, until the potatoes feel tender, stirring occasionally.
  5. Garnish with the parsley and serve.

Ingredients

300g smooth potatoes (such as Desirée), peeled and cut into 2cm cubes

1 tablespoon olive oil

3 boneless chicken breasts, cut into chunks

3 anchovy fillets, drained

1 medium onion, peeled and finely chopped

1 medium carrot, peeled and chopped

2 celery sticks, chopped

3 garlic cloves, peeled and crushed

1 x 400g can chopped tomatoes

300ml hot chicken stock

1 teaspoon fresh sage leaves, roughly chopped

1 tablespoon  freshly chopped parsley