CHICKEN DISH OF THE WEEK

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Hey guys i see how much you liked this series whcich is a big thing for me because i dont do this for any other reason then to make me happy and to amuse you guys which i seem to be doing haha anyway i hope you like this post

Spring vegetable broth with shredded chicken



Ingredients


  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. 
  • 1 large chicken breast, skin on
  • 500ml chicken stock
  • 1 slice sourdough bread, cut into cubes
  • 2 tbsp grated parmesan Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 2 large handfuls spring greens, finely sliced Spring greens sp-ring gr-eensSpring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
  • 4 asparagus spears, trimmed, halved and cut into chunky pieces
  • 40g fresh or frozen peas Peas p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,
  • 400g can borlotti beans, drained and rinsed
Method


  • Heat oven to 200C/180C fan/gas 6. Heat 1 tsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.
  • Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the Parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.
  • Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.
I hope you liked this post and as always have a chilled day from the viking.

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