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    Poached chicken with Puy lentils

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    Poached chicken with Puy lentils

    • Low Fat
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    2 x 500ml packs Cooks’ Ingredients Chicken Stock
    4 x 150g chicken breast fillets
    1 tbsp olive oil
    2 echalion shallots, roughly diced
    2 large sprigs rosemary
    2 cloves garlic, roughly diced
    200g pack Waitrose Tenderstem Broccoli Spears, trimmed
    2 Waitrose 1 Jack Hawkins Tomatoes, cut into 4cm chunks
    250g pack ready to eat Puy lentils
    1 red chilli, finely sliced (deseeded for a milder taste)
     

    Method

    1. Bring the stock to the boil in a large saucepan. Add the chicken, reduce the heat to a very low simmer – make sure not to let it boil. Simmer for 9 minutes until throughly cooked with no pink meat, then turn off the heat and set aside while you prepare the broccoli.

    2. Warm the oil in a pan. Add the shallots, rosemary, garlic and broccoli. Fry for 3-4 minutes, until the shallots have softened. Add the tomatoes and cook for 2 minutes more. Tip in the lentils and 50ml of stock from the chicken pan. Cook for 10 minutes until the vegetables are soft. Serve topped with sliced chicken and a scattering of red chilli.

    Cook’s tip Try poaching salmon fillets instead of chicken. Adjust the cooking time accordingly until just cooked through, about 8 minutes.  

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