|Energy (Kcal) 306||15.3%|
|Saturated Fat 0.7g||3.5%|
|Total Sugars 4.5g||5%|
Heat the oil in a large non-stick oven proof casserole dish over a medium to high heat. Add the chicken and fry on each side for 3-4 minutes until golden. Remove from the pan with a slotted spoon and set aside.
Add the potatoes and shallots and cook for 15 minutes until golden and beginning to soften. Pour over the stock and stir through ¾ of the herbs. Bring to the boil then reduce to a simmer. Return to chicken to the pan, cover and cook for a further 15 minutes until the potatoes are tender and the chicken is cooked through.
Scatter with the remaining herbs and serve with steamed broccoli.
800g smooth potatoes, such as Desiree, roughly chopped
1 tbsp olive oil
4 medium chicken breasts or 4 large chicken thighs
400g shallots, peeled & halved
400ml hot chicken stock
4 sprigs thyme
3 sprigs rosemary
Broccoli, to serve
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
Healthy potato dauphinoise with turmeric
Take everyone’s favourite dish to another level with this healthy potato dauphinoise recipe. With thinly sliced potato, generous garlic and crème fraiche, this dish has the heavenly creamy texture with half the calories. Featuring a mouth-watering cauliflower and tumeric twist, you’ll never make dauphinoise the same again!
A recipe created by Michel Roux Jr for British Sausage Week 2015
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