Dinner Recipes · Lunch Recipes

Chicken and Leek Broth topped with sliced Turnips and Cottage Cheese

img_3212

This recipe will feed 4 people. If you’re not cooking for 4, you can freeze the leftovers and eat it another time. 

Ingredients:

  • 4 chicken breasts
  • 3 leeks
  • 1 large turnip
  • 600ml good chicken stock
  • 200g cottage cheese
  • Salt and pepper

Method:

  1. Preheat the oven at 180 degrees.
  2. Season the chicken breasts with salt and pepper and then place them in an oven proof dish.
  3. Cut up the leeks and chuck them in with the chicken.
  4. Pour the chicken stock over the chicken and leeks.
  5. Thinly slice the turnip and layer on top of the chicken and leeks.
  6. Evenly spread the cottage cheese over the turnip layer.
  7. Cook in the oven for 25-35 minutes.
  8. Then serve in a bowl and tuck in! The chicken will be so tender you can cut it with a spoon. You might want to serve this dish with some crispy bread to mop up the delicious chicken stock.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s