Minestrone, poached chicken & salsa verde from Jamie’s 15-Minute Meals by Jamie Oliver

Winter is here and so are the colds. Leroy has been sick again and this time he passed it onto Leila. Now my husband and I need to avoid getting sick. I needed to cook something healthy with heaps of vegetables but that wouldn’t require a lot of my time. I found the below recipe in my book ‘Jamie’s 15 minute meals’, mind you it took me 40 minutes but was worth it. The chicken was the real hit, served on a very tasty salsa verde.

Minestrone, poached chicken & salsa verde from Jamie’s 15-Minute Meals by Jamie Oliver

Ingredients

Chicken & Soup

  • 6 rashers of smoked pancetta, finely sliced
  • olive oil
  • 2 sprigs of rosemary, strip leaves
  • 2 small carrots, diced
  • 2 sticks of celery, diced
  • 1 red onion, diced
  • 2 chicken stock cubes
  • 1/2 a head of cauliflower, chopped
  • 1/2 a head of broccoli, sliced, separate the stalks
  • 100g basmati rice
  • 100g dried macaroni
  • 2 x 150g skinless chicken breasts
  • 1 handful of frozen broad beans
  • 1 handful of frozen peas
  • 200g baby spinach
  • Parmesan cheese, to serve

Salsa Verde (you can buy salsa verde from a gourmet deli to save time)

  • 1 bunch of fresh tarragon or flat leaf parsley
  • 1 bunch of fresh mint
  • 2 anchovy fillets
  • 1 tbsp cornichons
  • 1 tbsp capers
  • 1 heaped tsp Dijon mustard
  • 1 clove of garlic, crushed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar

Steps

  • Cook the rosemary and pancetta until crispy in olive oil in a large casserole pan. Then remove it all into a bowl, leaving the oil. Add carrots, celery, onion into the pan, turn to high heat, add salt & pepper and crumble in stock cubes. Add the broccoli stalks and cauliflower to pan along with the rice and macaroni, then cover with 1.5 litres of boiling water and the lid.
  • On a plastic board, bash the fatter end of the chicken with a rolling pin so the thickness is even. Then add into the pan, fully submerged, and cover with lid. Cook chicken for approx 8 minutes the scoop out. Add the broccoli florets to pan, along with broad beans, peas and spinach, cover with the lid.
  • While the chicken is cooking, make your salsa verde. Put the tarragon or parlsey, top leafy part of mint, anchovies, cornichons, capers, crushed garlic and mustard into your food processor and blitz. Scrape into a bowl. Add 1 tablespoon of soup stock, extra virgin olive oil, vinegar and mix together, loosen with extra stock if needed.
  • Spoon salsa verde into a platter, slice chicken and serve on top of salsa, sprinkled with pancetta and rosemary. Add more boiling water to soup if you prefer it brothy. Serve soup with shavings of parmesan.

Delicious.I love Jamie Oliver recipes, he has never let me down.

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