Chicken & Tarragon Hot Pot
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 583.3
- Total Fat: 3.7 g
- Cholesterol: 136.9 mg
- Sodium: 271.0 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 7.9 g
- Protein: 62.5 g
View full nutritional breakdown of Chicken & Tarragon Hot Pot calories by ingredient
Introduction
This is so comforting, and full of flavour. I make it in single servings to remove the temptation to more of it. It's a total curl-up-on-the-sofa dish. What's more, it includes half a glass of white wine to be enjoyed separately. (This might seem weird but it's more convenient for me to buy a small bottle and consume it all this way.) This is so comforting, and full of flavour. I make it in single servings to remove the temptation to more of it. It's a total curl-up-on-the-sofa dish. What's more, it includes half a glass of white wine to be enjoyed separately. (This might seem weird but it's more convenient for me to buy a small bottle and consume it all this way.)Number of Servings: 1
Ingredients
-
1 Chicken Breast Fillet, Skin and Bone Removed
100g Baby Salad Potatoes
1 Medium Carrot
50g Peas, fresh or frozen
Half of a Medium Onion, sliced
1 garlic glove, skin removed, whole
187ml White Wine, (this equals a small bottle or small glass)
1 Chicken Oxo Cube (Makes 200ml stock)
1-2 Tbsp of Fresh Tarragon
Salt & Pepper, to taste.
Directions
Makes One Serving.
1. Wash and prepare veg. Cut Chicken into large chunks, (about 2 inches cubed).
2) Heat saucepan with low calorie spray oil. Add chicken and onion and fry until chicken has browned and onions are soft.
3) Remove chicken and onion and deglaze the pan with half of the wine, taking care to scrape any residue from the bottom of the pan..
4) Return Chicken and onions to the pan. Add remaining veg (EXCEPT peas) and mix the oxo cube with warm water. Add to Pan.
5) Chop your tarragon and add to the pan, reserving a pinch to garnish. Season with a pinch of salt and pepper.
6) Bring to the boil. Cover and simmer for 30 minutes.
7) Add the peas to the pot. Cook for a further 10 minutes.
7) Serve in a shallow bowls and top with the remaining tarragon. Sit back, relax, and enjoy the rest of the wine!
Number of Servings: 1
Recipe submitted by SparkPeople user ELLELELLE.
1. Wash and prepare veg. Cut Chicken into large chunks, (about 2 inches cubed).
2) Heat saucepan with low calorie spray oil. Add chicken and onion and fry until chicken has browned and onions are soft.
3) Remove chicken and onion and deglaze the pan with half of the wine, taking care to scrape any residue from the bottom of the pan..
4) Return Chicken and onions to the pan. Add remaining veg (EXCEPT peas) and mix the oxo cube with warm water. Add to Pan.
5) Chop your tarragon and add to the pan, reserving a pinch to garnish. Season with a pinch of salt and pepper.
6) Bring to the boil. Cover and simmer for 30 minutes.
7) Add the peas to the pot. Cook for a further 10 minutes.
7) Serve in a shallow bowls and top with the remaining tarragon. Sit back, relax, and enjoy the rest of the wine!
Number of Servings: 1
Recipe submitted by SparkPeople user ELLELELLE.