Foods, Lunch & Dinner, Recipes

Chicken with Spring Vegetables

Chicken with Spring Vegetables

Chicken with Spring Vegetables

Chicken with Spring Vegetables WF GF EF YF


Serves 4

  • 4  Skinned free range chicken breasts
  • 600 ml (1 pint) 2 cups  Chicken stock
  • 1 Bouquet garni
  • 675 g (1½ lbs.)  Mixed vegetables (such as  young leeks, broccoli, cauliflower, or asparagus, zucchini – all cut into bite size pieces)
  • Chopped parsley for garnish


Place chicken breasts, bouquet garni and stock into a large saucepan, bring to the boil and simmer for about 20 minutes then add vegetables and continue cooking for a further 5 – 1- minutes or until the chicken breasts produce a clear juice when pierced at the thickest part and all the vegetables are tender.

Serve the vegetables and broth in bowls with the chicken breast on top. Garnish with chopped parsley.

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