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I used the chicken stock from my last recipe and simply poached the chicken breasts then added the potato dish and some greens. Balanced and delicious!
Heat the chicken stock in a saucepan.
When simmering add chicken breasts and cook for @ 20 mins or when cooked through.
Cooked cubed potatoes in a saucepan of boiling water for 10 mins and drain thoroughly.
Melt butter in a large heavy-based frying pan and add the red onion wedges, garlic and lemon juice.
Cook for 2-3 mins stirring.
Add the potatoes to the pan and mix well to coat in the butter mixture.
Reduce the heat, cover the frying pan and cook for 25-30 mins or until potatoes are golden and tender.
Sprinkle the chopped thyme over the top of the potatoes and season with salt and pepper to taste.
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