Chicken, garlic and potato pot
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Time to make:
1 hr 30 mins (Hands-on time: 30 mins, Cooking time: 60 mins)
$4.12 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 600g chicken breast fillets, roughly chopped
- 2 carrots, peeled, cut into 2cm pieces
- 1 brown onion, chopped
- 2 parsnips, peeled, cut into 2cm pieces
- 400g chat potatoes, halved
- 8 cloves garlic, peeled
- 1 1/4 cups reduced-salt chicken stock
- 200g green beans, trimmed, halved
- 2 tablespoons cornflour
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil and brown chicken over high heat. Transfer to a large saucepan.
Step 2 Spray pan with a little more oil and cook onion and carrot for 5 minutes over medium heat, until softened. Transfer to saucepan. Add parsnips, potatoes, garlic and 1 cup stock to saucepan. Bring to the boil. Reduce heat, cover and simmer over low heat for 1 hour, until chicken is cooked and vegetables are tender. Add green beans in last 10 minutes of cooking.
Step 3 Combine remaining stock with cornflour in a small bowl and add to saucepan. Bring to the boil and cook, stirring, until sauce thickens slightly.
About this recipe
First published: July 2011