This was just a recipe to use up some odds & ends that I had in the fridge. I was trying to clear some room for the epic Christmas Dinner shop. You could add any vegetables you like or need to use up. Chicken thighs, skin fried crispy first, would also work well. I am looking forward to some serious Christmas cooking, but I will be doing simple dishes up until then. Everyone seemed to really enjoy this, and it was very filling.
Serves 4
Olive oil
4 chicken breasts, diced
Half an onion or 1 shallot, finely diced
2 carrots, cut into thick circles
Half a head of cauliflower, cut into small florets
Half a head of broccoli, cut into small florets
Cupful of frozen peas
400g new potatoes, thickly sliced
Fresh tarragon, snipped
150 ml double cream
1 litre chicken stock
Heat the oil in a large frying pan or wok. Fry the chicken for 5 minutes then add the onion (or shallot). Fry until soft, Stir in the potatoes, and toss until coated. Pour in the stock. Cover & cook for 10 minutes, until the potatoes are almost cooked through.
Turn the heat up high & reduce the stock until it just covers the bottom of the pan. Throw in the veg, and cover & cook for 5 minutes. Stir in the double cream, season & add the tarragon. Serve with crusty bread.
Oh that looks lovely and quite healthy too with all the veggies - shall give it a try soon!
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