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Poached chicken with carrots, kale and mushrooms
Fruit and vegetables
125g/4½oz baby
turnips
, peeled and halved
125g/4½oz Chantenay
carrots
, or other small
carrots
75g/3oz
curly kale
, leaves trimmed and roughly torn
60g/2½oz black trompette or other wild
mushrooms
(alternatively, use sliced portobello or chestnut
mushrooms
)
Tins, packets and jars
1 litre/1¾ pints
chicken stock
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
olive oil
1 tbsp
olive oil
Dairy, eggs and chilled
25g/1oz
butter
25g/1oz
butter
Meat, fish and poultry
1 whole
chicken
, legs and thighs removed (you can use them in another dish)
Other
75g/3oz frozen
peas
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