Thyme-poached chicken and winter vegetables
( SERVES 4 )
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|4 cloves||Crushed garlic|
|2 sprigs||Fresh thyme|
|6 cups||Chicken stock|
|250 g||Brussels sprouts|
|½ cup||Stuffed green olives|
|1 to taste||Salt & freshly ground pepper|
- Place skinnless chicken breasts, crushed garlic,small potatoes and springs thyme in the base of a flameproof casserole dish. Pour over stock to cover chicken completely. Bring to the boil, then cover pan and simmer very gently for 10 minutes.
- Add pieces of butternut pumpkin, then cover and simmer for 10 minutes more, or until the pumpkin is tender.
- Lift out chicken and vegetables, set aside on a serving platter and keep warm, covered with foil. Boil stock until reduced by half, then add greens and olives and simmer for 3 to 4 minutes, or until cooked but still bright green. Season broth with salt and pepper and pour over chicken to serve.