Tuscan Potatoes and Chicken

Per Serving

RI%

Energy (Kcal)

262

Energy (KJ)

1104

Fat

4.7g

Saturated Fat

0.9g

Total Sugars

7.9g

Salt

0.8g

13%

Prep in:

10 mins.

Cook in:

20 mins.

Serves:

4 Cost per Serving

Potato Type

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

Method:

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.
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.
Return the chicken to the pan along with the garlic and cook for about 2 minutes.
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.
Garnish with the parsley and serve.

Find more recipes like this one Chicken, Lunch & Dinner, Meal Occasions, Meat Lovers, Quick Recipes, Seasonal Recipes, Spring, Under 400 Calories, World Flavours

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