Pic of One pot chicken and spelt with tarragon and seasonal roots

One pot chicken and spelt with tarragon and seasonal roots

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Meat mains

One pot chicken and spelt with tarragon and seasonal roots

Main Serves 2 30 min
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

Prep time: 5 min
Cooking time: 25 min
  • 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.
  • 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.
  • 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.
  • 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.

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