Ingredients 2 skinless, boneless chicken breasts. If you prefer to use thighs, or breasts with the bones in, you will need to increase the cooking time accordingly.
A couple of cloves of garlic, crushed
A couple of sprigs of thyme or lemon thyme
200ml chicken stock or white wine
A bunch of asparagus
A few mushrooms
Heat some olive oil in a heavy based saucepan or casserole.
Fry the chicken on both sides until golden.
Add the crushed garlic and thyme and cook for a couple of minutes longer.
Pour in the stock or wine, bubble up, then reduce to a simmer. Cover with a lid and leave to cook for about 20 minutes.
While the chicken is cooking prepare the asparagus. Snap off the woody ends of the stalks and blanch in boiling water for a couple of minutes or so.
Add the mushrooms to the pan, then add the drained asparagus. Cook for no more than five minutes.
Adjust the seasoning and serve with the new potatoes.