2 Step Chicken
While I
was hospital last week for my appendix they discovered I also had gall stones
(honestly? at my age?!) and therefore I’ve been recommended to follow a low fat
diet while they monitor them. From someone who lives during the day off mars
bars and baked Camembert it’s a little bit of a shock. However my husband has searched high and low (he and the boys have taken over the cooking for a bit) and came across
this recipe and had to share it with you. Its low fat but gosh its tasty and
incredibly easy. Personally I added a bit of mash potato as well to bulk it up!
But each to their own. A friend I know uses rice….
Ingredients
·
4 large or 6 small skinless chicken thighs or fillets
·
3 shallots , quartered
·
1 carrot , sliced
·
8 new potatoes or salad potatoes, skin left on and
halved or quartered if large
·
500ml chicken stock , fresh, cube or
concentrate
·
1 cupful peas
·
a small bunch of tarragon , chopped
Method
1. Put the chicken thighs, shallots,
carrot, potatoes, some seasoning and the stock in a wide casserole and bring to
a simmer.
2. Cover and cook for 15 minutes, then add
the peas and tarragon and cook for a further 10 minutes or until the potato is
tender.
See fairly easy! We’re having it again
this week so I’ll pop a photo on then. In the mean time do try it! Its yummy!
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