Pot-roast chicken with fennel potatoes
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
2 medium, cut into 4 pieces
Chicken thigh, skinless, boneless, raw
4 small, cut into small chunks
Plain White Flour
2 tablespoon(s), level
Tomato Purèe
2 tablespoon(s), level
Chicken stock cube(s)
2 cube(s), 300ml stock
New potatoes, raw
250 g, halved
Celeriac, raw
1 whole, raw, peeled and diced
Fennel
2 individual, trimmed and cut into wedges
Carrots, raw
2 medium, peeled and cut into thin wedges
Thyme, Fresh
10 g
Instructions
1
Heat a flameproof, lidded casserole pot over a high heat and mist with cooking spray. When hot, add the chicken and cook, turning, until golden all over.
2
Meanwhile, mix together the flour and tomato purée to form a paste. Stir the paste into the hot chicken stock until combined then pour over the chicken. Add the vegetables and thyme and reason with salt and freshly ground black pepper.
3
Bring to the boil, then cover. Reduce the heat and simmer for 20 minutes until the chicken is cooked, the vegetables are tender and the sauce has thickened. Serve.
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