Chicken braised in apple cider with tarragon

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Chicken broth with summer greens

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 litre good-quality chicken stock
1 x 170 g asparagus spears, packet
200 g Tenderstem broccoli
70 g mangetout
2 x 170 g prawn dim sum, packs
4 roast free-range chicken breasts, sliced
4 spring onions, thinly sliced

Method

Warm the chicken stock in a large saucepan over a medium to high heat.

Thinly slice the asparagus, broccoli and mangetout and add to the stock, along with the dim sum. Poach for 3 minutes, then remove from the heat.

Add the sliced roast chicken breasts and the shredded spring onions. Ladle into soup bowls and serve.

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Chicken braised in apple cider with tarragon

The perfect salade nicoise

Porcini and Nicola potato risotto

Onion and shiitake hot-and-sour broth

Kolokithakia gemista with avgolemono sauce

Lahanika Gemista

Tsipora paketo

Perfect roast potatoes

Roast bone marrow with onion marmalade and ciabatta

Fragrant garlic mussels

Thai-style fish ball broth

Chicken broth with summer greens

Chicken broth with summer greens

Ingredients

Method