Serves 3
Ingredients:
1 tsp coconut oil ā€Ø
150g white onion, chopped
100g leek, chopped
600g boneless, skinless chicken thighs
400ml chicken or vegetable stock (made with one organic stock cube)
300g new potatoes, halved
a pinch of ground black pepper
1 tsp dried tarragon or thyme
120g carrot, peeled and sliced
100g spring greens (if available) or green cabbage, shredded
100g frozen peas
2 tbsps basil pesto
2 tbsps creĢ€me fraiĢ‚che
Method:
Heat the oil in a large saucepan over a medium heat. Add the onion and leek and fry gently for 5 minutes, stirring occasionally.
Add the chicken and fry for 6 minutes, stirring frequently until lightly browned.
Add the potatoes, stock, black pepper and tarragon. Stir well, cover and simmer for 20 minutes, or until the potatoes are tender.
Add the carrot and spring greens. Cover and simmer for 5 minutes. Add the peas and simmer for 2 minutes.
Stir in the pesto and cook for 1 minute.
Add the creĢ€me fraiĢ‚che, stir well and serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving:
580 calories 24g fat
34g carbs 57g protein