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) ...

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