Make the most of new season's vegetables with this simple all-in-one supper dish.
12 people made this
4 skinned, boned chicken breasts, about 125 g (4½ oz) each
900 ml (1 pint 12 fl oz) chicken stock
3 tablespoons dry sherry, or dry white wine
1 bouquet garni
650 g (1 lb 7 oz) mixed vegetables, such as asparagus, baby sweetcorn, broccoli, carrots, cauliflower, leeks and savoy cabbage
To garnish: chopped fresh parsley
Method Prep:10min › Cook:25min › Ready in:35min
Place the chicken breasts, stock, sherry or wine and the bouquet garni in a large flameproof casserole or a deep frying pan over a high heat. Bring the liquid to the boil, then lower the heat, cover and poach the chicken for 20 minutes, skimming off any foam as necessary.
Meanwhile, cut the vegetables into bite-size pieces.
After the chicken has been poaching for 20 minutes, add the vegetables to the pan, cover and continue cooking for 5 minutes, or until the vegetables are tender and the chicken juices run clear when the breasts are pierced.
Remove the bouquet garni. Spoon the broth and vegetables into large, shallow bowls and top with the chicken, whole or sliced as you prefer. Sprinkle with parsley and serve.