Syns per serving: Free on original
Serves 4
1lb 2oz skinless chicken breast
2 onions
2 carrots
1lb 2oz leeks
a large handful of parsley
1 3/4 pint stock made from chicken bovril
salt and pepper
1. Cut the chicken into bite-sized pieces, peel and finely chop the onons; peel and slice the carrots; thinly slice the leeks; chop the parsley.
2. Place the chicken, onions, carrots and stock into a heavy based pan and bring to the boil. Add the leeks and parsley and bring back to the boil. Reduce the heat to low and cook gently for 25-30 minutes or until the leeks are tender and the chicken is cooked.
3. Remove from the heat and season well. Serve immediately in warmed bowls.
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