Tuscan Potatoes and Chicken
- Prep in:
- 5-10 mins
- Cook in:
- 20 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 262 | |
| Energy (KJ) 1104 | |
| Fat 4.7g | 6% |
| Saturated Fat 0.9g | 4% |
| Total Sugars 7.9g | 8% |
| Salt 0.8g | 13% |
Method
- In a large casserole pot add the olive oil, season the chicken and cook until 8-10 minutes on each side until nicely golden then remove from the pan and transfer to a plate.
- Add the anchovy, onion, carrot and celery to the pan and cook for 4-5 minutes or until the vegetables are soft, stirring every so often.
- Return the chicken to the pan along with the garlic and cook for about 2 minutes.
- Add the chopped tomatoes, stock, sage and bring to the boil. Once boiling stir in the chopped potatoes reduce the heat, cover and simmer for 15-20 minutes, until the potatoes feel tender, stirring occasionally.
- Garnish with the parsley and serve.
Ingredients
300g smooth potatoes (such as Desirée), peeled and cut into 2cm cubes
1 tablespoon olive oil
3 boneless chicken breasts, cut into chunks
3 anchovy fillets, drained
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and chopped
2 celery sticks, chopped
3 garlic cloves, peeled and crushed
1 x 400g can chopped tomatoes
300ml hot chicken stock
1 teaspoon fresh sage leaves, roughly chopped
1 tablespoon freshly chopped parsley
