Tuscan Potato and Chicken Recipe

Prep in:
5-10 mins
Cook in:
20 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 262
Energy (KJ) 1104
Saturated Fat 0.9g 4%
Total Sugars 7.9g 8%
Salt 0.8g 13%
Fat 4.7g 6%

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.

Ingredients

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

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

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