fbpx

serves

2 portions

 

ingredients

4 boneless chicken thighs
1 tsp butter
2 chicory heads
1 banana shallot
1 leek
½ chicken stock cube
150ml boiling water
10 sprigs flat-leaf parsley leaves, chopped
2tbsp crème fraiche
1 pinch sea salt & pepper

Optional: Serve with green beans for an added 4.1g of fibre.

 

nutritional information

(per portion)
energy in Kcal 507
fibre 3.6g
fat 41g of which saturates 18g
carbohydrates 6g and of which sugars 3.5g
protein 26g
allergens dairy

method

  1. Sprinkle chicken with salt and pepper. In a large frying pan over medium-high heat. Add chicken skin side up and cook, without moving, until browned, about 5 minutes.
  2. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate.
  3. While the chicken is cooking, slice leek into rounds, trim ends of the chicory and peel and halve the shallots lengthwise.
  4. Prepare the chicken broth by melting the stock cube into the water. Set aside.
  5. Return the chicken pan to medium-high heat.
  6. Add the shallots, leeks and butter. After 2 minutes add the chicory, stir to avoid burning.
  7. After another 2 minutes add the chicken and the stock. Stock should only cover chicken half way. Stir occasionally and cook covered for about 10 minutes over medium heat, or until the chicken is not pink inside.
  8. Increase heat to high, and cook uncovered, stirring, about 5 minutes until most broth has evaporated. Add the crème fraiche and mix well.
  9. Season with salt and pepper. Sprinkle generously with parsley.