Spring chicken vegetable pot

14 October 2015 - 02:09 By Sunday Times Food Weekly

Spring chicken vegetable pot Ingredients30ml (2 tbsp) olive oil30ml (2 tbsp) butter6-8 chicken breast fillets, each sliced into three8 shallots, halved2 garlic cloves, chopped500g new potatoes, halved500g baby carrots, scrubbed (preferably with 2cm green top still on)45ml (3 tbsp) cake flour20ml (4 tsp) Dijon mustard375ml (1 cups) dry white wine375ml (1 cups) chicken stock1 bunch asparagus spears cut into 3 pieces125ml ( cup) fresh peas15ml (1 tbsp) lemon juice5ml (1 tsp) lemon zest125ml ( cup) fresh cream (optional)Fresh chopped parsley, to serveMethodHeat the oil and butter in a large oven-proof pot and brown the chicken in batches, adding extra oil if needed. Remove and set aside. In the same pan, stir-fry the shallots, garlic, potatoes and carrots for about 5 minutes until beginning to brown. Sprinkle over flour and stir in mustard, then pour over wine and simmer until reduced by half. Add the stock, bring to a simmer and return chicken to the pan. Cover and simmer for 15 minutes. Scatter over asparagus pieces and peas and simmer for 5-8 minutes. Stir in lemon juice, zest and cream if using, heat through and serve, topped with parsley. Serves 6-8...

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