2 Step Chicken

Wednesday, February 27, 2013

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….

·         4 large or 6 small skinless chicken thighs or fillets
·         shallots , quartered
·         1 carrot , sliced
·         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


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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