Chicken in a pot with bacon and vegetables

Method

1. Cut the carrots into bite-sized baton, the potatoes into 2cm thick slices, and the fennel, onion and leek into chunks.

2. Half-fill a large saucepan with water and bring it to the boil. Put all the vegetables, sliced garlic, olive oil and parsley into the pan and cook gently for 15 minutes.

3. Add the chicken and bacon to the pan and poach for about 10 minutes, until the chicken is tender.

4. Remove all the ingredients from the pot and arrange in a deep bowl. Bring the stock back to a simmer - crack the eggs into the liquid and poach, until the yolks are barely set. Remove the eggs from the poaching liquor.

5. Ladle the stock out of the pot and serve with the chicken, bacon and poached eggs.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 Carrots
200g new potatoes
1 bulb Fennel
1 onion
1 leek
1 garlic clove, finely sliced
1 tsp Olive oil
1 bunch Parsley, roughly chopped
1 x 225g Chicken breast, skin on, halved
4 rashers smoked bacon, cut into 2 cm pieces
2 Eggs
salt and pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Afternoon tea, curry cookery courses and more!
Save money on shopping bills