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Poached chicken with Puy lentils
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2 x 500ml packs Cooks’ Ingredients Chicken Stock
4 x 150g chicken breast fillets
1 tbsp olive oil
2 echalion shallots, roughly diced
2 large sprigs rosemary
2 cloves garlic, roughly diced
200g pack Waitrose Tenderstem Broccoli Spears, trimmed
2 Waitrose 1 Jack Hawkins Tomatoes, cut into 4cm chunks
250g pack ready to eat Puy lentils
1 red chilli, finely sliced (deseeded for a milder taste)
1. Bring the stock to the boil in a large saucepan. Add the chicken, reduce the heat to a very low simmer – make sure not to let it boil. Simmer for 9 minutes until throughly cooked with no pink meat, then turn off the heat and set aside while you prepare the broccoli.
2. Warm the oil in a pan. Add the shallots, rosemary, garlic and broccoli. Fry for 3-4 minutes, until the shallots have softened. Add the tomatoes and cook for 2 minutes more. Tip in the lentils and 50ml of stock from the chicken pan. Cook for 10 minutes until the vegetables are soft. Serve topped with sliced chicken and a scattering of red chilli.
Cook’s tip Try poaching salmon fillets instead of chicken. Adjust the cooking time accordingly until just cooked through, about 8 minutes.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in April 2018.