Chicken fricassée with new potatoes & asparagus

30-60 minutes 400 kcal or less 6 servings asparagus asparagus spear asparagus spears back bacon bbc good food chicken chicken breast chicken breasts cider dairy alternative dairy-free mains new potato new potatoes soya

N/A

Source

Ingredients

1 tbsp groundnut oil

4 lean smoked back bacon rashers, chopped and rind removed

6 skinless chicken breast fillets

700g new potato , thickly sliced

250g asparagus spear , trimmed and diagonally sliced (keep tips whole)

225ml dry fruity cider (or ½ a can)

1 tbsp cornflour , blended with a little water

250ml carton Soya Dream

2 tbsp chopped flatleaf parsley

Method

Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).

Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.

Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.