A low-fat meaty dish, ideal for wintry nights.
Serves
4
Prep
20 mins
Cook
1 hour
Nutrition information
Each 509g serving contains (excludes serving suggestion)
- KCal
- 319
- Carbs
- 30.2g
- Fibre
- 8.0g
- Protein
- 32.0g
- Fat
-
0.5g
(Low)
- Saturates
-
0.5g
(Low)
- Sugars
-
10.2g
(Low)
- Salt
-
0.49g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 4 small skinless, boneless chicken breasts (approx. 450g in total)
- 8 medium size shallots, peeled
- 1 clove garlic, crushed
- 2 medium stalks (15cm each) celery
- 8 baby carrots, peeled (200g)
- 450g new potatoes
- 200ml dry white wine
- 6g reduced salt chicken stock cube, made up to 450ml
- sprig thyme
- 1 small savoy cabbage (700g) quartered
- 1 tbsp cornflour mixed with 1 tbsp water
Method
Method
Recipe 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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145 mins
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