- 2 baking potatoes, peeled and cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 leeks, cut into thick slices and washed
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 medium carrots, peeled and cut into 3cm/1¼in slices
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 300ml hot chicken stock
- 4 skinless, boneless chicken breasts, diced
- 3 tbsp double cream
- 1 tbsp chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- bread rolls, to serve
Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.
Make it differentMake a hearty soup by doubling the amount of stock.