|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 Rooster potatoes, 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
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!