- 2 chicken breasts
- 1 large Carrot, Diced
- 1 Celeriac, Diced
- 8 New Potatoes, Diced
- 8 Stems of Purple Sprouting Broccoli
- 1 pint Chicken Stock
- 1 Handful of chopped Parsley
- 1 Handful of chopped Chives
NB. try to ensure all of your diced vegetables are roughly the same size
Bring the chicken stock to the boil, season and add the chicken breasts. Simmer gently for 10 to 15 minutes or until cooked ie until the juices run clear. Remove from the pan and place in a warm place to rest. Place the new potatoes, carrots and celeriac in to the stock, and cook until just ready, then add the purple sprouting broccoli for just a couple of minutes and finish the broth with the herbs.
To serve slice the chicken into deep serving dishes and spoon the broth and vegetables over and around.
Recipe by local chef, Simon King, proprietor of 1861 Restaurant in Cross Ash
Recipe by Simon King