Braised chicken with garden veggies & mint
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The WW kitchen loves a one-pot supper – max flavour, less washing-up
Ingredients
Olive Oil
1 tablespoon(s)
Chicken breast, skinless, raw
4 medium
Onion
1 large, finely chopped
Bacon medallions, raw
2 rasher(s), sliced
Garlic
2 clove(s), thinly sliced
Carrots, raw
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
Thyme, Fresh
3 sprig(s)
Asparagus, raw
100 g, trimmed
Petits Pois, boiled
90 g
Calorie controlled cooking spray
4 spray(s)
White French Stick
4 inch slice(s)
Mint, Fresh
10 sprig(s), to serve
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.