Beef cheeks have become wildly popular lately we now know why. They are an cheap, economical cut of meat that’s still huge on flavour and
There is nothing better than a hot bowl of chicken soup when you are feeling a little under the weather. My special ingredient to making the best chicken soup is Herb de Provence. It is the perfect blend of french herbs and lavender spices to complement chicken.
Spices used in this recipe
Heat a large pan and Brown chicken and onion in butter.
Turn to a med low heat, Add carrots, potatoes, add herbs de provence and season with salt and pepper.
Pour in the wine in to the pan. Bring to the boil and reduce to simmer for 20min or until potatoes are cooked. Add asparagus/beans and cook a further 2 minutes.
Serve in a bowl with juice, sprinkle with parsley serve with and a crusty bread.