Chicken Chasseur

1 syn on Original
Serves 4
Freezeable

2 onions
handful of fresh tarragon
handful of fresh parsley
salt and pepper
8 skinless and boneless chicken breast
Fry light
9oz mushrooms
4 fl oz white wine
14 fl oz stokc made with chicken Bovril
400g can chopped tomatoes

1. Peel and thickly slice the onions. Chop the herbs. Season the chicken.
2. Spray a large fryng pan with fry light and cook chicken on medium-high heat, turning occasionally, until golden brown on both sides. Remove from pan and keep warm.
3.Add the onions, mushrooms. wine, stock and tomatoes to the pan and stir to mix. Add the chicken and brng to a simmer. Cover and cook for 1 hour or until meat is tender.
4. Sprinkle over the herbs and serve.

To freeze, prepare to step 3, allow to cool before placing in freezer. Defrost thoroughly before re-heating at 180c for 20mins.

Cock-a-leekie soup

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.