|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
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
A fantastic consistency runs through this frittata which is animated and littered with soft potato and crunchy flavoursome red pepper. Discover the easy method guaranteeing excellent results.
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
This campaign was originally produced in the framework of a programme co-financed by the European Union