Braised chicken with garden veggies & mint
The WW kitchen loves a one-pot supper – max flavour, less washing-up
Chicken breast, skinless, raw
1 large, finely chopped
Bacon medallions, raw
2 rasher(s), sliced
2 clove(s), thinly sliced
9 medium, baby, peeled with tops kept intact
Dry white wine
1 glass(es), small
Chicken stock cube(s)
1 cube(s), 185ml chicken stock
100 g, trimmed
Petits Pois, boiled
Calorie controlled cooking spray
White French Stick
4 inch slice(s)
10 sprig(s), to serve
- Heat half the oil in a deep nonstick frying pan over a medium-high heat. Fry the chicken for 2-3 minutes each side until brown. Put on a plate.
- Heat the remaining oil in the same pan over a medium heat. Cook the onion and bacon, stirring, for 5 minutes or until the onion has softened and the bacon is crisp. Add the garlic and carrots and cook, tossing occasionally, for 2-3 minutes or until the carrots are golden.
- Pour in the wine and bring to the boil. Reduce to a simmer, uncovered, for 2 minutes or until the wine has reduced by half.
- Add the stock and thyme, and bring to the boil. Put the chicken in the pan, then simmer for 2 minutes. Add the asparagus and peas and simmer for another 2-3 minutes or until the chicken is cooked, the veg is tender and the sauce reduced.
- Meanwhile, place a griddle pan over a medium heat. Mist the bread with cooking spray and cook for 2-3 minutes on each side. Sprinkle the mint over the chicken and serve with the bread.
Don’t worry if you can’t find baby carrots. Instead use normal varieties, cut into thick slices