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1 litre chicken stock
½ x 15g pack tarragon
4 essential Waitrose British chicken thigh fillets
1 large essential Waitrose courgette, sliced
150g essential Waitrose frozen garden peas
100g essential Waitrose spinach, washed
3 salad onions, sliced
1. Put the stock in a large pan. Add the tarragon sprigs and bring to a simmer. Add the chicken thighs and poach for 15 minutes.
2. Remove the chicken and tarragon with a slotted spoon and discard the tarragon.
3. Add the courgette and peas to the broth and simmer for 2 minutes; add the spinach and cook for 1 minute, or until wilted. Meanwhile, slice the chicken, then return to the broth. Divide between 4 bowls and scatter each with the salad onions, then serve.
Typical values per serving:
This recipe was first published in May 2011.