Simply roasted chicken with young tender vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts | |
| 290 | millilitres | Cream; (10fl oz) |
| 290 | millilitres | Chicken stock; (10fl oz) |
| 290 | millilitres | Dry sherry; (10fl oz) |
| 1 | Cabbage | |
| Green beans | ||
| 250 | grams | Pasta; (9oz) |
| Baby carrots | ||
| Baby turnips | ||
| 225 | grams | Smoked bacon; (8oz) |
| 10 | Morrel mushrooms | |
Directions
Cook the vegetables and pasta in boiling water until tender.
Bring the dry sherry to the boil. Add the chicken stock and cream and reduce to a velvety texture.
Place the chicken breasts into a hot pan with a little olive oil and butter. Roast in a hot oven for about 15 minutes.
Warm the rest of the vegetables and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Braised chicken with vegetables
- Chicken roasted with veggies
- Easy roast chicken
- Easy roasted chicken
- Foil roasted chicken with vegetables
- Onion roasted chicken and vegetables
- Oven roasted chicken and vegetables
- Pot roasted chicken with sage & glazed root vegetables
- Pot roasted chicken with sage and glazed root vegetables
- Potted roast chicken with vegetables
- Roast baby chicken with lemon and sundried tomatoes
- Roast chicken with vegetables
- Roast garlic chicken & vegetables
- Roast garlic chicken and vegetables
- Roasted asparagus and potatoes young
- Roasted chicken
- Roasted chicken and vegetables
- Roasted vegetables
- Simple roast chicken
- Simple roasted chicken