Easy to make, deliciously warming and satisfyingly healthy. This is one to cook up when there’s a surplus and then freeze for days when you’re feeling sick or have limited time.
The vegetables can be swapped in for others, depending on what you have on hand.
Ingredients
- 2-4 chicken breasts/thighs (organic, free range if possible)
- 2 medium onions
- 4 cloves garlic
- 1-2 carrots
- 1 turnip
- Cobs from one head of corn
- 1 small fennel including fronds
- 1 bunch coriander stalks
- 3-4 small potatoes
- 1-1.5 litres chicken or vegetable stock
- Salt, pepper to taste
Instructions:
- Finely chop onion and garlic and saute in a pan with olive oil until softened.
- Add in chopped coriander stalks and fennel fronds and stir for another minute or two.
- Add finely chopped vegetables and a splash of boiling water, cover and simmer for 5 minutes to sweat.
- Place chicken on top of veggies and add stock (enough to cover).
- Simmer for 40-50 minutes until chicken falls apart.
- Serve in big bowls with a crack of fresh black pepper and a few more fennel fronds.
