g plum cherry tomatoes, halved Good twist of freshly ground pepper
1
Step 1
Heat olive oil in a suitable pan with a lid, gently fry the chicken thighs on all sides until golden brown, with crisp skin. Remove from the pan.
2
Step 2
In the same pan, add the streaky bacon, cook for 4-5 minutes, until crisp, remove from the pan
3
Step 3
Stir in the garlic and onions, gently fry until the onions are soft but with not too much colour
4
Step 4
Return the chicken and bacon to the pan, stir in the Essential Cuisine Chicken Stock Mix and the water, cover with the lid
5
Step 5
Bring to the boil and simmer for 10 minutes, remove the lid, stir in the Jersey Royals, replace the lid and continue cooking for a further 20 minutes or until the chicken is cooked through and the potatoes are tender
6
Step 6
Stir in the broad beans, sweetcorn and tomatoes, simmer uncovered for five minutes. Adjust the consistency of the broth by adding a little hot water if necessary
7
Step 7
Season to your taste with sea salt and freshly ground pepper. Serve in warm bowls with crusty gluten free bread and mixed leaf salad on the side
Ingredients
30 ml olive oil
20 g fresh chicken thighs, skin on and bone in
20 g rashers streaky bacon, cut into strips
5 g crushed garlic cloves
250 g diced onion
50 g Essential Cuisine Chicken Stock Mix
25 g ltrs water
500 g small jersey royal potatoes
500 g broad beans, cooked with skin removed
500 g sweetcorn niblets, cooked
500 g plum cherry tomatoes, halved Good twist of freshly ground pepper