Skip to content

Nutrition and Fitness

Friday 30th July 2010

Pot Spring Chicken

Pot Spring Chicken

Ditch the ready meals and takeaways and try this homemade chicken dish! It's so easy to make that even the most kitchen phobic or cooking novice could manage it. There is no weighing, no tricky sauces to make and hardly any chopping: just throw all the ingredients into a pot and put your feet up for an hour. It's also extremely healthy, as there is virtually no fat and plenty of nutritious vegetables. The end result is so tasty it might even inspire you to get into the kitchen more often!

Ingredients

Serves 4
Per portion: 262 kcal, 39g protein, 3g fat, 20g carbohydrate

1x2kg free range organic chicken
Handful of fresh parsley
4 bay leaves
2 handfuls of salad potatoes
2 handfuls of baby carrots
1 bulb of fennel (chop off the ends and quarter)
2 handfuls of frozen peas
2 handfuls of broad beans
1 large bag of spinach leaves
Salt and freshly ground pepper

Method

Place the chicken in a large casserole and cover with water (by about 1 inch).

Add the parsley, bay leaves, carrots, fennel, potatoes, and salt and pepper and bring to the boil. Allow to simmer for 1 hour.

Just before you are ready to serve, add the peas, broad beans and spinach, and cook for 3 minutes.

The chicken should fall apart easily; serve shreds of the chicken in bowls and spoon over the vegetable broth.

Your comments

kunle wrote:

How often can someone take this meal a week?
Thanks



(not displayed)


(required)

Get more recipes

Subscribe to the 'Health Matters' monthly email

Social site linksfacebooktweetVisit our Blog

Vote

Private medical insurance find out more
Listen again

Listen again

Listen to the latest podcast or take a look at our archive