Ingredients:
Serves Two
For the chicken
1 whole chicken, legs and thighs removed (you can use them in another dish)
1 litre/1¾ pints chicken stock
salt and freshly ground black pepper
25g/1oz butter
1 tbsp olive oil
For the vegetables
125g/4½oz baby turnips, peeled and halved
125g/4½oz Chantenay carrots, or other small carrots
75g/3oz curly kale, leaves trimmed and roughly torn
75g/3oz frozen peas
25g/1oz butter
1 tbsp olive oil
60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms)
Method:
For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.
Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.
Meanwhile, carve the breasts from the carcass and pat dry once more.
Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.
For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.
Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.
To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately.
For the chicken
1 whole chicken, legs and thighs removed (you can use them in another dish)
1 litre/1¾ pints chicken stock
salt and freshly ground black pepper
25g/1oz butter
1 tbsp olive oil
For the vegetables
125g/4½oz baby turnips, peeled and halved
125g/4½oz Chantenay carrots, or other small carrots
75g/3oz curly kale, leaves trimmed and roughly torn
75g/3oz frozen peas
25g/1oz butter
1 tbsp olive oil
60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms)
Method:
For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.
Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.
Meanwhile, carve the breasts from the carcass and pat dry once more.
Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.
For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.
Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.
To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately.
I hope you enjoy this dish ...
All the best Jan
10 comments:
It looks lovely. We'll be having a chicken dinner tomorrow but it will be roasted rather than poached.
This plate/recipe looks and sounds very heart healthy. You guys are great for posting these recipes. Have an amazing day out there. Hope you're getting the same kind of spring like temps we're getting here.
Hello, I would love this meal. The chicken and veggies sound delicious. Thanks for sharing the recipe. Happy Sunday, enjoy your new week ahead!
Jo
You can't beat a Roast Chicken dinner ... but this is a great alternative!
All the best Jan
Nikki(Sarah)
This is a great recipe from James Martin - just love the vegetables he uses.
It's been a fantastic couple of days weather wise in parts of the UK, just love this time of year.
All the best Jan
Eileen
As soon as I saw it - I thought, I like this!
Wonderful mix of vegetables and a great way of serving too!
Hope your weekend has been a good one, all good wishes for the new week ahead to you to, thank you.
All the best Jan
Hi Jan, sorry I'm not dropping by regularly. It's been weeks since I even turned on the computer. Now that the weather has warmed a little, I've started walking 2 to 3 miles a day and I'm doing some outdoor cleanup around the farm. Continuing to improve my diet. I enjoy your posts because they often give me interesting ideas to either think about or to try in my recipes.
this is another really good one. i would substitute the kale with spinach.....i just can't make myself like kale, i have tried!!!
and i like the way you served this, it is definitely better served in a bowl!!!!
Roses and Lilacs
I know you have been off the grid for a while, which is why I was pleased to see your recent post on your blog. Great to hear that with the improved weather you have been out and about walking - I always think there is so much to see and enjoy at this time of year.
Glad to hear you are working on dietary improvements - keep looking back for more recipe suggestions.
Take Care
All the best Jan
Debbie
Yes, this type of meal really lends itself to being served in a bowl and for some reason it's fun eating it this way!
Many either love or hate kale - and if like you they prefer spinach then that's cool!
All the best Jan
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