|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
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Spiralized Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
This campaign was originally produced in the framework of a programme co-financed by the European Union