Meat mains
One pot chicken and spelt with tarragon and seasonal roots
This is such a simple dish but healthy and with great flavour from our seasonal veg and fresh chicken stock. Nourishing and filling, it's perfect for the new year.
Ingredients
- 350g parsnips
- 2 large or more smaller carrots
- ¼ celeriac
- 125g pearled spelt
- 500ml chicken stock
- 1 tin chopped tomatoes
- 1 tbsp dried tarragon
- 2 bay leaves
- 300g diced chicken breast
- salt and pepper
Method
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Step 1
Peel the parsnip(s) and carrots and cut into 2-3cm dice. Use a large sharp knife to peel and dice quarter of the celeriac into similar sized pieces. Rinse the spelt in a colander under cold water.
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Step 2
Put it in a large saucepan with the pack of chicken stock, tinned tomatoes, tarragon and bay leaves. Season with salt and pepper. Bring up to a low boil, cover and cook for 10 minutes.
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Step 3
Add the chicken, carrots, parsnips and celeriac to the pan and cook for a further 15 minutes, or until the veg and spelt are tender (NB the spelt will still have a little bite to it when cooked). Stir occasionally and keep an eye on the liquid as it cooks; you want a thick, stew-like consistency. Add a little water if needed.
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Step 4
When the chicken is cooked (no pink juices remain) and the spelt is tender but still with some bite, check the seasoning and remove the bay leaves to serve.