|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
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Blue Cheese Mini Sliders With Potato Buns
The perfect recipe to impress your friends - try these small yet delicious burgers with buns made from potato. Enjoy!
This campaign was originally produced in the framework of a programme co-financed by the European Union