Spring chicken casserole

  • Recipe serves 2
    • 300g free range chicken breast pieces
    • ½ a white onion, finely chopped
    • 1 clove garlic, minced
    • 200g white sprouting broccoli,  any woody ends removed and thicker stalks sliced in half lengthways
    • 1 tbsp kale pesto
    • 120ml chicken stock (½ stock pot)
    • 1 tbsp creme fraiche
    • 300g  potatoes peeled and chunked
    1. Cover the potatoes with boiling water and simmer for 10-12 minutes until just cooked. Drain and leave with lid on while you cook the chicken.
    2. Add some oil to the pan and fry the chicken breast without stirring for a minute or two to add some colour.
    3. Stir the chicken and add the onion and garlic. Fry for a further minute
    4. Add chicken stock  and bubble gently for 5 minutes.
    5. Add broccoli and combine all the ingredients. Put the lid on and simmer for a further 5 minutes or until stalks are tender and chicken cooked through.
    6. Stir through creme fraiche and  bring briefly back to the boil, take off the heat and stir pesto through.
    7. Mash potatoes with some butter and serve in bowls.
    8. Serve.

Our Kale pesto is made with kale, garlic, cashews, goat’s cheddar and olive oil. It comes ready made in the meal box.