4 HerbFed Chicken Breasts (skin carefully removed)
2 carrots chopped fine
2 garlic cloves crushed
1 onion chopped fine
1 teaspoon dried thyme
1 litre good chicken broth(or 1 litre of water and two chicken stock cubes)
400g butter beans
100g curly kale chopped fine
Black pepper to taste
Thanks to: @stephs_fooddiary
Remove the skin from the chicken breast. Pat the skin dry and pull into shape on a baking tray season with salt and pepper and pop in a hot oven or under a grill to crisp up for a few minutes.
In a tablespoon of oil, very gently cook the onions until golden and creamy, (don’t rush this process) add the garlic and stir for a further minute or two before adding the chopped carrots. Stir to combine and let sweat for a further 5 minutes.
Add the broth (or water and stock cubes.) along with the chicken and dried thyme. Bring to a gentle simmer and let the chicken poach for around 20 minutes, longer if needed. Once cooked, remove the chicken from the pan, add the butterbeans and the chopped kale to the pan to warm through while you slice the chicken breast. Ladle the delicious broth into 4 bowls, top with the sliced chicken and a crispy bit of chicken skin. Sprinkle with black pepper and enjoy!
Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01347 823 155
