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Recipe of the week

Undated Handout Photo of Chicken and Potato Pot. See PA Feature FOOD Potatoes. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Potatoes.

Undated Handout Photo of Chicken and Potato Pot. See PA Feature FOOD Potatoes. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Potatoes.

Serves 4

INGREDIENTS:

l 4 medium potatoes, cut into small cubes

l 1tbspolive oil

l 1 onion, finely chopped

l 1 clove garlic, crushed

l 2 small courgettes, thickly sliced

l 4 skinless chicken breasts, cut into small chunks

l 6 mini carrots, peeled and cut in half lengthways

l 6 mini sweetcorns, cut in half lengthways

l 300mlchicken stock

l 50gtender-stem broccoli

l Handful of fresh herbs - thyme, coriander and parsley (or you could use 1tsp dried mixed herbs)

Method:

l In a large pan, heat the oil and add onion, garlic, courgettes and chicken.

l Cook for three to four minutes before adding the carrots, corn, potatoes, stock and herbs.

l Bring to the boil and fast simmer for 15-20 minutes with the lid on the pan.

l Three minutes before the end of cooking, add the broccoli to the top of the pan to lightly steam.

l Serve in deep bowls.

 
 
 

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