Save to your scrapbook
Spring chicken broth
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
One portion cooked in one pan – this is a dish you'll make on repeat. Just double the ingredients for two.
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:
Low in saturated fat
This recipe was first published in Tue Apr 13 15:05:48 BST 2021.