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Chicken with fennel and potatoes
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1 tbsp oil
1 pack 6 essential Waitrose British Chicken Thigh Fillets, each cut into 4
1 Waitrose Fennel Bulb, halved and sliced
500g essential Waitrose New Potatoes, cut into 2cm dice
1 tbsp essential Waitrose Plain Flour
400ml hot chicken stock
Zest and juice of 1 essential Waitrose Lemon
25g pack fresh chives, chopped
1. Heat the oil in a large frying pan and fry the chicken, fennel and potatoes, covered, for 5 minutes. Add the flour and cook for 30 seconds.
2. Gradually blend in the stock, lemon zest and juice and bring to the boil. Cover and simmer for 15 minutes, stirring occasionally until the chicken is cooked through with no pink meat and the potatoes are tender. Season, stir in the chives and serve.
Typical values per serving:
3g fibre 28g protein
This recipe was first published in February 2014.
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