PERFECTLY POACHED CHICKEN WITH PEAS AND MARROWS

I LIKE THE IDEA OF POACHING CHICKEN, ESPECIALLY BREAST FILLETS AS IT KEEPS THEM TENDER AND MOIST. BABY MARROWS ARE KNOWN AS A NUTRIENT-DENSE FOOD, SO IT’S A GOOD IDEA TO EAT THEM REGULARLY. BEST OF ALL THEY CONTAIN NO FAT AND ARE SURPRISINGLY LOW IN CALORIES. IDEALLY, SERVE THIS DISH WITH RICE SO THAT YOU CAN SOAK UP THE DELICIOUS SAUCE.

STOVE TOP – LARGE POT

2 Tbsp olive oil

6 rashers bacon, roughly chopped

4–6 potatoes, quartered

4 Tbsp chopped onion

salt and pepper to taste

2½ cups vegetable stock

1½ cups baby peas

6 baby marrows, thinly sliced lengthwise

5 sprigs fresh thyme

4–6 chicken breasts, sliced in half lengthwise

4 Tbsp cream

1 cup Greek yoghurt

sprigs fresh mint and thyme for garnishing

1.Heat the olive oil in a large pot, then add the bacon and potatoes. Fry until the bacon starts to crisp, then add the chopped onions and continue to fry until they start to soften. Season with salt and pepper.

2.Pour in 2 cups of the vegetable stock and allow to simmer for about 10 minutes or until the potatoes soften. Add the peas, baby marrows, thyme and chicken breasts. Simmer for approximately 7 minutes, then turn the chicken over and cook for another few minutes.

3.Add more stock if it becomes dry.

4.Pour in the cream and yoghurt and stir through. Simmer for another 1–2 minutes and garnish with the mint.