FRENCH ROAST CHICKEN RECIPES RECIPES

ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…

Roast Chicken and Vegetable Soup Recipe | Sainsbury's Reci… image

Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.

Provided by Sainsbury's

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

olive oil
onion, finely chopped
leftover cooked roast carrots, parsnips and potatoes, roughly chopped
cloves garlic, finely chopped
fresh thyme leaves, washed and picked
chicken stock, made with 1 chicken stock cube
leftover roast chicken, shredded
Juice of 1 lemon
half fat crème fraîche, to serve
white baguette, torn to, serve

Steps:

Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams

FRENCH-STYLE CHICKEN WITH PEAS & BACON RECIPE - BBC GOOD FO…

French-style chicken with peas & bacon recipe - BBC Good Fo… image

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Provided by Good Food team

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

Steps:

In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Nutrition Facts : Calories 379 calories, FatContent 16 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 51 grams protein, SodiumContent 1.6 milligram of sodium

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ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…

Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving

Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

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