|Energy (Kcal) 262|
|Energy (KJ) 1104|
|Saturated Fat 0.9g||4%|
|Total Sugars 7.9g||8%|
In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan. Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.
Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.
Just before serving sprinkle over the parsley and serve.
300g smooth potatoes (such as Desiree), peeled and cut into 2cm cubes
3 chicken breasts, cut into chunks.
1tbsp olive oil
3 anchovy fillets
1 medium onion, finely chopped
1 medium carrot, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
1 tin of chopped tomatoes
300ml chicken stock
1tsp fresh sage
1tbsp fresh chopped parsley
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along, with traditional miso flavours for an interesting soup alternative.
Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.
This campaign was originally produced in the framework of a programme co-financed by the European Union