Chicken and Green Bean Braise

Nutrition per serve

Ingredients

• 1pcs potato
• 50g cheddar
• 1pcs onion
• 1pcs zucchini
• 150g green beans
• 1bunch parsley
• 300g free-range chicken breast fillet
• 1pcs chicken-style stock cubes
• 23ml olive oil
• 160ml (⅔ cup) boiling water
• 80ml (⅓ cup) milk
• 10ml plain flour
• 10ml dijon mustard
• 3ml red wine vinegar

Method

1. Step 1 — Roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the potato into 3cm chunks. Put the potato on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper, then toss to coat. Roast for 20 mins or until tender. Coarsely grate the cheese. Scatter the cheese over the potato and roast for a further 8 mins or until golden.
2. Step 2 — Prep ingredients
   While the potato is roasting, finely chop the onion. Quarter the zucchini lengthwise and thickly slice. Trim the beans. Finely chop the parsley, including the stems. Cut the chicken into 3cm chunks.
3. Step 3 — Start braise
   Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 2-3 mins until browned (the chicken won’t be cooked through). Remove from the pan using a slotted spoon. Add the onion and parsley stems to the pan and cook, stirring, for 5 mins or until softened.
4. Step 4 — Make stock mixture
   Meanwhile, crumble 1 stock cube* into a heatproof jug, add 160ml (⅔ cup) boiling water and 80ml (⅓ cup) milk and stir to dissolve.
5. Step 5 — Braise chicken
   Add 2 tsp flour to the onion mixture and cook, stirring, for 1 min. Gradually stir in the stock mixture and bring to the boil. Reduce the heat to medium and cook, stirring regularly, for 8 mins. Return the chicken to the pan with the zucchini and beans, then cook for a further 3-4 mins until the chicken is cooked through and the vegetables are tender.
6. Step 6 — Get ready to serve
   Stir the remaining parsley, 2 tsp dijon mustard and ½ tsp red wine vinegar into the braise. Taste, then season with salt and pepper. Divide the potato and braise among bowls to serve.

Allergens

Milk, Gluten, Wheat, Sulphites