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Rotisserie chicken with cabbage and leek boullion recipe

Rotisserie chicken with cabbage and leek boullion recipe

2 ratings

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  • Serves 4
  • 2 mins to prepare and 8 mins to cook
  • 565 calories / serving


  • 1 large rotisserie chicken
  • 400g frozen peas
  • 2 leeks, finely cut into rounds
  • 1 sweetheart cabbage, finely chopped
  • 1½tsp Marigold swiss vegetable bouillon powder mixed with 250ml boiling water
  • 2 tbsp olive oil
  • 1 white onion, finely chopped
  • 3 bay leaves
  • 25g butter
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    10g 50%
  • Sugars

    9g 10%
  • Salt

    1.9g <1%

of the reference intake
Carbohydrate 17.4g Protein 50.7g Fibre 12.4g


  1. Gently sauté the onion, leeks and bay leaves in a large heavy bottomed frying pan with the oil and butter for 3 minutes. Then add the cabbage and peas, cook for a further 3 minutes, stirring all the time.
  2. Add the bouillon stock to the pan and bring to the boil, once boiling turn down and cook for a further 2 minutes, season to taste. Carve your chicken and serve with the bouillon vegetables, pouring any excess stock left in the pan over your food.

See more Half hour recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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