Leftover chicken and potato stew
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.
Ingredients
- 500g new potatoes, boiled
- 1 onion
- 2 cloves of garlic
- 1 medium carrot
- 2 sprigs of thyme
- 1 Tbsp olive oil
- 500 ml chicken stock
- 100g green beans or peas etc.
- 100g broccoli or spinach etc.
- Juice of 1 lemon
- 2 cups of grilled/baked/roasted chicken meat
- 2 Tbsp chopped herbs of your choice (such as parsley, oregano, basil, coriander etc)
Instructions
- Halve the potatoes and set aside.
- Finely chop the carrots. Thinly slice the onion and garlic.
- In a large, have-based dish gently sauté the onion, carrot and garlic for 5 minutes over medium heat.
- Add the thyme leaves and stir for a couple of minutes. Add the stock, bring to the boil then add your chosen greens. Cook for about 5-8 minutes under cover until the vegetables are tender.
- Add the lemon juice, chicken pieces and potatoes.
- Warm through for about 5 minutes, then stir in the chopped herbs. Season with salt and pepper to your liking.
Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - French
- Ingredients: - Chicken & Turkey - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Nut Free - Sugar Free
- Skill Levels: - Easy
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