Speedy and Saucy Spring Chicken Veggies Recipe
Ingredients
- 2 tbsp olive oil
- 4 chicken breast halves, skin on
- 1 lb baby new potatoes, thinly sliced
- 36 oz lower-sodium chicken broth
- 18 oz mixed spring vegetables: broccoli, broad beans, peas and sliced zucchini
- 1/4 cup crème fraiche or sour cream
- Sea salt and coarsely ground pepper, to taste
- 1/3 cup chopped tarragon leaves or broad leaf parsley
Heat the olive oil in a 12-inch skillet over medium-high heat and fry the chicken for 5 minutes on each side. Add the potatoes and stir to coat. Pour in the broth; cover and reduce heat, then cook 10 minutes, until the potatoes are almost cooked through. Remove lid and increase heat to high. Boil the stock down until it just coats the bottom of the pan, stirring occasionally. Scatter the vegetables into pan; cover again and cook about 3 minutes, just until tender. Stir in the crème fraiche or sour cream to make a cream sauce; season with salt and pepper, then add the herbs. Serve straight from the pan.
Chicken thighs may be substituted for the chicken breasts. Double the number, using 8 thighs in place of the 4 breast halves to serve four.
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