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Braised chicken, fennel & courgette
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1 fennel bulb, thinly sliced
2 essential Waitrose British Chicken Breast Fillets, each cut into 3 pieces
Zest and juice of 1 essential Waitrose Lemon
500ml Cooks’ Ingredients Chicken Stock
1 essential Waitrose Courgette, sliced
½ x 25g pack parsley, roughly chopped
1. Place the fennel in a wok or deep frying pan and add the chicken, zest and juice and the stock, bring to the boil and simmer, uncovered for 15 minutes.
2. Add the courgette and half the parsley and cook, covered, for a further 5 minutes until the chicken is cooked through with no pink meat.
3. Sprinkle with the remaining parsley and serve.
Typical values per serving:
1 of your 5 a day per serving/low in fat
This recipe was first published in March 2015.
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