Chicken and asparagus broth with new potatoes

Name: Chicken and asparagus broth with new potatoes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 2 free-range chicken breasts; 350g new potatoes, sliced into thick coins; 120ml white wine; 500ml chicken stock; 200g peas, defrosted if frozen; 200g asparagus; 10g flatleaf parsley, finely chopped; 1 small garlic clove; 2 lemons; Handful pea shoots (optional); 50g greek yogurt

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 29 Mar 23
Updated: 18 Mar 24

Test kitchen approved

A delicious springtime dish. Poached chicken, potatoes, asparagus and peas happily bob away in a lemony broth. The gremolata isn’t just a way to use up asparagus stalk ends; it adds bright zesty crunch, too.

Make easy chicken stock from scratch to take your broth to the next level.

Serves 2
Hands-on time 25 min. Simmering time 15 min

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Ingredients

2 tbsp olive oil
2 free-range chicken breasts
350g new potatoes, sliced into thick coins
120ml white wine
500ml chicken stock
200g peas, defrosted if frozen
200g asparagus
10g flatleaf parsley, finely chopped
1 small garlic clove
2 lemons
Handful pea shoots (optional)
50g greek yogurt

Method

Heat half the oil in a wide, shallow sauté pan or casserole dish with a lid. Season the chicken then add to the pan and cook for 2-3 minutes on each side until browned. Transfer to a plate and set aside.
Add the remaining oil to the pan followed by the sliced potatoes. Fry for 5 minutes, stirring frequently, then add the wine and leave to bubble until reduced by half (about 4 minutes). Pour in the chicken stock and bring up to a simmer. Nestle the chicken in the pan (it should be fully submerged in stock) then cover and simmer gently for 6 minutes.
Meanwhile, snap or trim the woody ends from the asparagus. Set the tips aside and finely slice the woody ends into discs. Put the chopped ends in a small sieve over a bowl and sprinkle with salt; this will help soften them a little. Put the parsley in a bowl, then use a fine grater to grate the garlic and the zest of 1½ lemons into it.
Stir the peas and asparagus tips into the chicken broth. Cover and gently simmer for a further 3-4 minutes until the chicken is cooked through and the veg is tender. Season the broth with plenty of black pepper, divide among bowls, then finish with the zest of the remaining ½ lemon, a squeeze of lemon juice and the pea shoots (if using). Mix the salted sliced asparagus with the parsley mixture to create the gremolata, then serve this on the side with the yogurt.

Recipe from April 2023 Issue

Nutrition

Nutrition: per serving

Calories: 610kcals
Fat: 15.8g (4.5g saturated)
Protein: 58.7g
Carbohydrates: 41.8g (8.3g sugars)
Fibre: 11.1g
Salt: 0.6g

delicious. tips

Don’t waste it: The gremolata in this dish is an incredible way to use up the more fibrous ends of asparagus spears that usually get thrown in the bin. By slicing them finely and salting them to help break down the fibrous texture, you’re rewarded with a crunchy topping that’s incredible on any dish. Any leftover gremolata can be kept in the fridge for up to two days.
The quality of your chicken stock is paramount to the tastiness of the broth – so use fresh (or even better, homemade) if you can.

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