Braised chicken with garden veggies and mint
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This one-pot wonder is jam-packed full of flavour, veggies and topped with crispy bacon pieces. Simple and delicious!
Ingredients
Olive oil
1 tbs
Skinless chicken breast
450 g, (buy 4x125g fillets), fat trimmed
Brown onion
1 medium, finely chopped
Shortcut bacon
18 g, (Buy 2 x 14g slices) fat-trimmed, cut into strips
Garlic
2 clove(s), thinly sliced
Baby carrot
9 individual, (1 bunch) peeled
Sweet-style white wine
½ cup(s), dry, (125ml)
Chicken stock
¾ cup(s), (185ml)
Fresh thyme
⅓ cup(s), lemon variety (3 sprigs)
Asparagus
1 bunch(es)
Frozen green peas
¾ cup(s), (90g), thawed
Fresh mint
½ cup(s), small leaves, to serve
Instructions
1
Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook chicken for 2–3 minutes each side or until browned. Transfer to a plate.
2
Heat remaining oil in same pan over medium heat. Cook onion and bacon, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add garlic and carrots and cook, tossing occasionally, for 2–3 minutes or until carrots are golden. Add wine and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until wine is reduced by half.
3
Add stock and thyme and bring to the boil. Add chicken and simmer, uncovered, for 2 minutes. Add asparagus and peas and simmer, uncovered, for 2–3 minutes or until chicken is cooked through, vegetables are tender and sauce has reduced. Serve sprinkled with mint.
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