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Spring chicken broth
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One portion cooked in one pan – this is a dish you'll make on repeat. Just double the ingredients for two.
Serves: 1
2 tsp olive oil
1 tsp caraway seeds, lightly crushed
1 clove garlic, crushed
3 salad onions, sliced
350ml fresh chicken stock
1 chicken breast
120g frozen Essential Pea and Bean Mix
½ x 400g can Essential Butter Beans, drained and rinsed
40g pea shoots
1 tbsp Essential Reduced Fat Crème Fraîche
1. Heat the oil in a small pan over a medium-high heat. Add the caraway seeds and sizzle for 30 seconds, until fragrant. Stir in the garlic and salad onions and cook for about 2 minutes until soft.
2. Add the stock, bring to the boil, then add the chicken. Cover, lower the heat to a gentle simmer and poach the chicken for 8 minutes. Stir in the pea and bean mix and the butter beans; simmer, uncovered, for 3-5 minutes, until the chicken is cooked through and no pink meat remains; season. Use a slotted spoon to lift the chicken onto a board, then cut it into thick slices. Put most of the pea shoots in a wide bowl, then ladle over the broth and beans. Add the chicken; top with the crème fraîche and remaining pea shoots.
Typical values per serving:
Energy |
2,427kJ 578kcals |
---|---|
Fat | 19g |
Saturated Fat | 4.5g |
Carbohydrate | 25g |
Sugars | 6g |
Protein | 69g |
Salt | 1.4g |
Fibre | 16g |
Low in saturated fat
This recipe was first published in Tue Apr 13 15:05:48 BST 2021.
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