Chicken and asparagus broth with new potatoes
A delicious springtime dish of poached chicken, potatoes, asparagus and peas in a lemony broth. Top with zesty, crunchy gremolata.
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
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