What you'll need: 1 large chicken breast (skin on, if possible) 1 tbsp good quality olive oil 500ml chicken stock a slice of sourdough, cut into cubes 2 tbsp parmesan, grated 2 large handfuls of spring greens, sliced 5 asparagus, trimmed and cut into chunks 40g frozen peas 400g can
What you'll need:
- 1 large chicken breast (skin on, if possible)
- 1 tbsp good quality olive oil
- 500ml chicken stock
- a slice of sourdough, cut into cubes
- 2 tbsp parmesan, grated
- 2 large handfuls of spring greens, sliced
- 5 asparagus, trimmed and cut into chunks
- 40g frozen peas
- 400g can of borlotti beans or similar, drained
Time: 20 minutes
First things first: preheat your oven to 200C, and heat some oil in a large pan on the stove. Brown the chicken for a few minutes in the olive oil, then remove and put to one side. In the same pan, heat the chicken stock, return the chicken breast to the stock, and cook for five minutes. Turn off the heat, cover the pan, and leave to stand for half an hour.
Make the croutons. On a baking tray, place the bread cubes and drizzle with olive oil, before scattering with salt and the parmesan cheese. Bake in the hot oven for about 6 minutes, or until golden and crunchy. Scrape from the try, and save on a plate for later.
Remove the chicken breast from the pan, and slice it up. Then, bring the stock back up to boil, and start adding the other ingredients – the spring greens, the peas, and the asparagus. After a minute or two of cooking, add the chicken once again along with the beans, and heat through. Serve steaming in a bowl, topped with the cheesy croutons.
Looking for a beautifully matching wine? A Loire Valley Sauvignon Blanc such as the Domaine Trotereau 'Tradition' is a perfect choice. The herbaceous character of this wine is going to make it work well with chicken and creamy vegetable broths! Give it a try, it's spectacular!
There you have it -- a comforting recipe for Chicken and Asparagus Broth.
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