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Chicken and Potatoes – MCO Weekly Recipe

By February 20, 2019Meat, Recipe

INGREDIENTS

Serves 4

  • 600g Chicken breast or thighs halved.
  • 2 tablespoons olive oil.
  • 200g yellow squash, thickly sliced.
  • 450g potatoes, peeled thickly sliced.
  • 2 garlic cloves, crushed.
  • 250g cherry tomatoes, halved.
  • 1/2 cup chicken stock.
  • 1/2 cup cream.
  • 1 tablespoon fresh oregano leaves, plus extra to serve.
  • 150g green beans, trimmed.
  • 100g sugar snap peas, trimmed.
  • Crusty bread to serve.

METHOD

Season chicken well. Heat oil in a large frying pan over a medium heat. Cook chicken for 1-2 minutes each side or until golden brown. Remove from pan and set aside.

Add squash to pan. Cook, stirring for 2-3 minutes or until lightly golden and just tender. Remove and set aside. Add potatoes and garlic and cook for 2 minutes.

Add tomatoes, cook stirring often for 5 minutes until tomatoes start to soften. Add stock and cream. Simmer for 2-3 minutes. Return chicken to pan with oregano. Simmer for a further 4-5 minutes until potatoes are tender.

Return squash to pan. Add beans and sugar snap peas and simmer 1-2 minutes until heated through. Season well. Divide among serving bowls, scatter with extra oregano and black pepper. Serve with crusty bread.

Enjoy!

Author Melissa

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