Chicken thigh fillets, potatoes and mixed veg get cooked in a simple broth of stock and cream to create a very easy and speedy midweek go-to recipe.
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Yields:
4
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Cal/Serv:
361
Ingredients
350g
chicken thigh fillets, cut into bite-sized pieces
500g
potatoes, peeled and cut into 1cm pieces
750ml
chicken or vegetable stock
300g
frozen mixed vegetables
3-4 tbsp double cream
1Tbsp.
olive oil
Directions
Step 1Heat oil in a large frying pan and fry the chicken over a high heat for 5-10min, stirring until golden, then transfer to a plate. Meanwhile, add the potatoes to another pan and pour in the stock. Bring to the boil and simmer for 10-15min until the potatoes are completely tender.
Step 2Remove a spoonful of the potatoes and mash to a purée, then return to the potato/stock pan along with the chicken. Simmer for 5min until the chicken is cooked through.
Step 3Add the vegetables and cream. Bring back to the boil, reduce the heat and simmer for a few min, then season generously to taste. Ladle into deep bowls and serve with a fresh grinding of black pepper.
Make this recipe even quicker by using leftover chicken.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
