Winter Green Broth with Poached Chicken & Butterbeans

Winter Green Broth with Poached Chicken & Butterbeans

  • Fillet
  • 4
  • 50 minutes
  • Easy
A truly sensational dish in many ways, firstly, it’s packed full of super good stuff, it’s a one pan wonder (if you don’t include the crispy Chicken skin) and it tastes absolutely amazing. What’s not to love?

Ingredients

  • 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 

Method

  1. 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.
  2. 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.
  3. 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!