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Rotisserie chicken with cabbage and leek boullion recipe

3 ratings

Use ready-made rotisserie chicken to put together a great meal in minutes. Sauté onions, peas, leeks and cabbage with bay and butter to pack in the plant points and serve with the carved, tender chicken using any leftover juice as a sauce. See method

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

Ingredients

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
2345kj
565kcal 28%
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

Method

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.
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.