Thursday, July 8, 2010

Chicken in a pot : Wk28/4

Serves 4 : Very easy : Quickish
3 – 4 skinless chicken breast fillets, cut in chunks
3 leeks, cut on diagonal , thick slices
2 large carrots, quartered lengthways
6 – 8 parsnips, quartered lengthways
2 courgettes, sliced
200gm button mushrooms
400gm new potatoes, halved
500ml chicken stock
200ml dry white wine
2 tsp dried tarragon
1 cup frozen peas
1 – 2 Tblsp corn flour

Put the chicken, leeks, carrots, parsnips, courgettes, potatoes and mushrooms in a large lidded saucepan.
Pour over the stock and wine.
Add the tarragon.

Bring to the boil.
Reduce heat and allow to simmer, covered, for 20 minutes.

Add the frozen peas, and simmer for another 10 minutes, or until potatoes are cooked.
Stir through the corn flour, slackened with a little water.
Allow sauce to thicken.


I find potatoes take surprisingly long to cook when they are in with something else, so I par-cooked mine in the microwave for about five minutes, to give them a head start.

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