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Chicken in a pot

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A low-fat meaty dish, ideal for wintry nights.
Serves
4
Prep
20 mins
Cook
1 hour
Each 503g serving contains (excludes serving suggestion)
KCal
330
Carbs
34.80g
Fibre
7.90g
Protein
30.40g
Fat
0.00g
Saturates
0.00g
Sugars
10.20g
Salt
1.00g
Portion Fruit & Veg
2
Ingredients
Ingredients
4 boneless, skinless chicken breasts (approx. 100g each)
12 shallots, peeled
1 clove garlic, crushed
2 sticks celery, chopped
8 baby carrots, peeled
450g new potatoes
200ml dry white wine
450ml good chicken stock
sprig thyme
2 baby savoy cabbages, quartered
1 tbsp cornflour mixed with 1 tbsp water
Method
  1. Preheat the oven to 200ºC/ gas 6.
  2. Place the chicken, shallots, garlic, celery, carrots, potatoes, wine, stock and thyme into a large casserole dish, cover and cook for 30 minutes.
  3. Remove the lid, add the cabbage and cornflour mix, stir well and cook uncovered for a further 30 minutes until the chicken is cooked through.
Chefs tips
  • This dish also works well with chunks of pork loin or turkey breast.
  • You could use Brussels sprouts rather than cabbage.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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