This is a creamy chicken dish which tastes like it took a lot longer than 20 minutes to cook! The broccoli is used in it’s entirety, with leaves chopped and added at the end.
Recipe serves 2
- 300g free range chicken breast pieces
- ½ a white onion, finely chopped
- 1 clove garlic, minced
- 250g sprouting broccoli
- 1 tsp dried tarragon
- 150ml chicken stock (½ stock pot)
- 1 tbsp creme fraiche
- 300g potatoes (peeled and cut into large chunks)
- Small bunch of fresh parsley chopp
- Separate the broccoli leaves from the florets, discard large outer leaves with thick stems, chop smaller leaves. Halve florets vertically where stem is more than 1cm thick.
- Cover the potatoes with boiling salted water and simmer for 10-15 minutes until soft. Drain and mash with some butter, and the chopped parsley leave with lid on to keep warm while you finish cooking the chicken.
- While your potatoes are cooking, add some oil to a non-stick pan and fry the chicken breast without stirring for up to two minutes to add some colour.
- Turn the chicken pieces and then add the onion and garlic and stir to combine. Fry for a further minute to start to soften the onion.
- Add chicken stock and tarragon and bring to the boil.
- Add broccoli stems and combine all the ingredients. Put a close fitting lid on and simmer for a further 3 minutes, adding the chopped leaves and cooking for a further 3-5 minutes until broccoli is tender, and chicken cooked through.
- Stir through creme fraiche and bring briefly back to the boil.