Name: Chicken in a pot
Prep time: 20 mins
Cook time: 1 hour
Yield: 4
Ingredients: 4 small skinless, boneless chicken breasts (approx. 450g in total); 8 medium size shallots, peeled; 1 clove garlic, crushed; 2 medium stalks (15cm each) celery; 8 baby carrots, peeled (200g); 450g new potatoes; 200ml dry white wine; 6g reduced salt chicken stock cube, made up to 450ml; sprig thyme; 1 small savoy cabbage (700g) quartered; 1 tbsp cornflour mixed with 1 tbsp water

A low-fat meaty dish, ideal for wintry nights.

Serves

Prep

20 mins

Cook

1 hour

Each 509g serving contains (excludes serving suggestion)

KCal

319

Carbs

30.2g

Fibre

8.0g

Protein

32.0g

Fat

0.5g

Saturates

0.5g

Sugars

10.2g

Salt

0.49g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

4 small skinless, boneless chicken breasts (approx. 450g in total)

8 medium size shallots, peeled

1 clove garlic, crushed

2 medium stalks (15cm each) celery

8 baby carrots, peeled (200g)

450g new potatoes

200ml dry white wine

6g reduced salt chicken stock cube, made up to 450ml

sprig thyme

1 small savoy cabbage (700g) quartered

1 tbsp cornflour mixed with 1 tbsp water

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Method

Step 1

Preheat the oven to 200ºC/ gas 6.

Step 2

Place the chicken, shallots, garlic, celery, carrots, potatoes, wine, stock and thyme into a large casserole dish, cover and cook for 30 minutes.

Step 3

Remove the lid, add the cabbage and cornflour mix, stir well and cook uncovered for a further 30 minutes until the chicken is cooked through.

Recipe tips

This dish also works well with chunks of pork loin or turkey breast.
You could use Brussels sprouts rather than cabbage.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.