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Chicken, peas and asparagus broth

Course Main Course
Keyword asparagus, broth, chicken, easy recipe, midweek meal, peas, simple recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 people
Cost £

Ingredients

  • 2 tbsp olive oil
  • 2 free-range chicken breasts
  • 350 g new potatoes, sliced 1 -2 cm thick
  • 120 ml white wine
  • 500 ml chicken stock
  • 200 g defrosted frozen peas
  • 200 g asparagus
  • 1 lemon zested and a squeeze of juice

Instructions

  • In a deep dish with a lid, heat 1 tbsp olive oil. Season the chicken and add to the pan and cook for 2 - 3 mins each side until browned. Transfer to a plate.
  • Add a little more oil and add the sliced potatoes and fry for 5 mins, then ad the wine and cook until it's reduced by half. Now, pour the chicken stock in and bring it a simmer.
    Place the chicken back in (the stock should cover them), place the lid on and simmer for 5 mins.
  • Prep the asparagus (snap off the woody parts, keeping the softer tips). Stir in the asparagus tips and peas into the broth, cover and simmer for approx. 3 - 4 mins or until the chicken is cooked through.
  • Season the broth with plenty of black pepper, and finish with the zest of the lemon and a squeeze of juice.

Notes

Recipe by Delicious Magazine