Name First chicken puree


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* 50 g (2 oz) washed and sliced leeks
* 1 tbsp vegetable oil
* 75 g (3 oz) chicken breast, cut into chunks
* 200 g (7 oz) potatoes, peeled and diced
* 175 g (6 oz) carrots, peeled and sliced
* 2 plum tomatoes, skinned, de-seeded and chopped
* 250 ml (8 fl oz) unsalted chicken stock

Saute the leeks in the vegetable oil until softened (about 3 minutes). Then add the chicken and saute until it has sealed. Add the potatoes, carrots and tomatoes and pour over the chicken stock. Bring to the boil, then reduce the heat and cover and simmer for 20 minutes. Puree in a food processor.

Serves: 5 portions

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