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Ingredients

• 4 skinned, boned chicken breasts, about 125 g (4½ oz) each
• 900 ml (1 pint 12 fl oz) chicken stock
• 3 tablespoons dry sherry, or dry white wine
• 1 bouquet garni
• 650 g (1 lb 7 oz) mixed vegetables, such as asparagus, baby sweetcorn, broccoli, carrots, cauliflower, leeks and savoy cabbage
• To garnish: chopped fresh parsley

Description

Make The Most Of New Season's Vegetables With This Simple All-in-one Supper Dish.

All Recipes UK