Poached Chicken and Spring Vegetables
Chicken breast, skinless, raw
600 g, cut into 2 cm strips
New potatoes, raw
350 g, halved
Bay leaf, dry
Lemon Juice, Fresh
1 zest(s) of 1
150 g, leaves removed, cut into 2-3cm pieces
200 g, peeled, cut into 2-3cm pieces
100 g, cut into 2-3cm pieces
Artichoke hearts, cooked
280 g, drained, quartered
Peas, fresh or frozen
2 tablespoon(s), roughly chopped
Chicken stock cube(s)
1 cube(s), made with 1litre of hot water
- Bring the chicken stock to a simmer in a large pan or casserole pot with a lid.
- Once simmering, add the, chicken, potatoes, bay leaves, peppercorns and lemon zest and simmer for 10 minutes before adding the carrots and leeks and cook for another 5 minutes before adding the asparagus, artichokes and peas.
- Cook for a further 3 minutes or until the asparagus is just cooked then remove the bay leaves and peppercorns and stir through the parsley and lemon juice and serve.