Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
Cut your veg and clean off your brussels sprouts.
200 g Brussels sprouts
Step 2
Season chicken breasts with plenty of salt and pepper and a good bit of olive oil. Brown in a hot pan to develop some colour then place in oven for 10 mins to finish cooking.
4 breasts Chicken
1 tbsp Olive oil
1 tbsp Salt
1 tsp Pepper
Step 3
In the pan add butter and fry off garlic and onions, add a glug of wine and cook out the alcohol.
1 tbsp Butter
4 cloves Garlic
Onion
1 cup Wine
Step 4
Add a heaped tablespoon of flour until it forms a paste before adding chicken stock, potatoes, rosemary and seasoning. Cook with lid on until fork tender and sauce thickens.
1 tbsp Flour
500 ml Chicken stock
400 g Potato
1 tbsp Rosemary
Step 5
Add your kale, green beans and butter beans and cook until tender.
250 g Kale
100 g Green beans
400 g Butter beans
Step 6
Shred your chicken and add to the pan. Stir, season and serve. Happy days.
For
6
M
I
4
breasts
Chicken
400
g
Butter beans
250
g
Kale, washed
400
g
Potato, cubed
200
g
Brussels sprouts, quartered
4
cloves
Garlic, finely chopped
Onion, fineley diced
1
tbsp
Olive oil
1
tbsp
Salt, to taste
1
tsp
Pepper, to taste
1
cup
Wine
1
tbsp
Flour
500
ml
Chicken stock
1
tbsp
Rosemary
100
g
Green beans
1
tbsp
Butter
You can take away the chicken and keep it vegetarian, it still is as good!
Only visible to you
Made it?
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Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
Cut your veg and clean off your brussels sprouts.
200 g Brussels sprouts
Step 2
Season chicken breasts with plenty of salt and pepper and a good bit of olive oil. Brown in a hot pan to develop some colour then place in oven for 10 mins to finish cooking.
4 breasts Chicken
1 tbsp Olive oil
1 tbsp Salt
1 tsp Pepper
Step 3
In the pan add butter and fry off garlic and onions, add a glug of wine and cook out the alcohol.
1 tbsp Butter
4 cloves Garlic
Onion
1 cup Wine
Step 4
Add a heaped tablespoon of flour until it forms a paste before adding chicken stock, potatoes, rosemary and seasoning. Cook with lid on until fork tender and sauce thickens.
1 tbsp Flour
500 ml Chicken stock
400 g Potato
1 tbsp Rosemary
Step 5
Add your kale, green beans and butter beans and cook until tender.
250 g Kale
100 g Green beans
400 g Butter beans
Step 6
Shred your chicken and add to the pan. Stir, season and serve. Happy days.
For
6
M
I
4
breasts
Chicken
400
g
Butter beans
250
g
Kale, washed
400
g
Potato, cubed
200
g
Brussels sprouts, quartered
4
cloves
Garlic, finely chopped
Onion, fineley diced
1
tbsp
Olive oil
1
tbsp
Salt, to taste
1
tsp
Pepper, to taste
1
cup
Wine
1
tbsp
Flour
500
ml
Chicken stock
1
tbsp
Rosemary
100
g
Green beans
1
tbsp
Butter
You can take away the chicken and keep it vegetarian, it still is as good!
Only visible to you
Made it?
Cancel
