Background

If you have leftover roast chicken and boiled potatoes, this dish can be made very quickly and easily. If you only have leftover chicken, then cook the potatoes first in boiling water, drain and follow the recipe. Alternatively, add the raw potatoes (halved) to the stock (and cook for 20 minutes until tender, before adding the greens ). As to the greens, use two different vegetables that blanch quickly - such as peas, green beans, broad beans, spinach, kale, asparagus, cabbage, broccoli etc. Serve this leftover chicken and potato stew with crusty bread or a crunchy green salad.