Chicken and Potato Fricassee Recipe

Prep in:
10 mins
Cook in:
20 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 359 17%
Energy (KJ) 1506 17%
Fat 14.1g 20%
Saturated Fat 4.9g 24%
Total Sugars 5.0g 5%
Salt 0.6g 10%

Pre-heat your oven to 190°C/Gas Mark 5.

Take a large/medium sized frying pan, add 1tsp of the olive oil, season the chicken breasts with salt and milled pepper and cook over a medium-high heat until nicely browned, pop onto an oven tray, sprinkle with lemon zest and chopped parsley, cook for 15-20 minutes, depending on the size of your chicken breasts.

Whilst the chicken is cooking cook the potatoes in salted boiling water for 10 minutes or so until tender, drain. Once cool enough, cut into quarters.

Meanwhile take the same pan, add the last of the olive oil and cook the onion and garlic until soft, without colouring. Add the potatoes to the pan along with the vegetable stock and bring to a simmer. Next add the peas and cream and season with a little salt and milled pepper. Finally stir in the lettuce and parsley. Divide the fricassee between your plates and top with sliced chicken breast.

Ingredients

100g baby/new season potatoes (or 2cm cubed Roosters)

50g peas (frozen)

1 small onion, finely chopped

1 garlic clove, crushed

1 head of baby gem lettuce, shredded (or any lettuce)

100ml vegetable stock

20ml double cream

1tsp chopped fresh parsley

1tbsp olive oil

To serve

2 chicken breasts, skin on

1tsp olive oil

Zest of ½ lemon

1tsp chopped fresh parsley

100g baby/new season potatoes (or 2cm cubed Roosters) 50g peas (frozen) 1 small onion, finely chopped 1 garlic clove, crushed 1 head of baby gem lettuce, shredded (or any lettuce) 100ml vegetable stock 20ml double cream 1tsp chopped fresh parsley 1tbsp olive oil To serve 2 chicken breasts, skin on 1tsp olive oil Zest of ½ lemon 1tsp chopped fresh parsley

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