Scroll through this Tesco offer valid from 1.4.2018 to 30.4.2018 to see the latest deals. On 108 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to Tesco, don't forget to look through the entire brochure from page 1 to page 108. If you want to shop smart and save on your next shopping trip to Tesco, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.
SPRING CHICKEN STEW
WITH TARRAGON BUTTER
curve of the body to remove the legs 4 Heat a large flameproof casserole
and thighs, including the fleshy oysters dish over a medium-high heat. Add the
on the back. Cut through the middle chicken, skin-side down, and fry for
joint of each leg to separate the thigh
and drumstick, and again between the
drumstick and the knuckle at the end
5 mins, turning halfway, until golden.
Add the shallots and fry for 5 mins.
5 Add the potatoes, carrots, halved
Takes 1hr 15 mins
Cost per serve £1.46
.(discard the knuckles or freeze, with radishes and the stock to the dish.
the backbone from step 2, for stock). Bring to the boil, then reduce the heat,
2 To remove the breast and wings, cut cover and simmer for 55 mins. Add the
down one side of the breastbone,
going right through the bone into the 5 mins more or until the vegetables
cavity. Repeat on the other side. With and chicken are cooked through, with
poultry shears or sharp kitchen
scissors, cut each breast away from 6Stir the reserved chopped tarragorn
the backbone. Separate the wing and into the pan juices. Just before
breast joint by cutting each breast ing. scatter over the sliced
joint in half about 2cm from the wing,
3 Season the chicken pieces. Strip the
leaves from two-thirds of the tarragon
sprigs and finely chop, discarding
1.5kg whole chicken
30g pack fresh tarragon
30g butter, softened
8 shallots, trimmed and peeled
250g new potatoes, halved if large
200g pack baby carrots
12 radishes, 8 trimmed and halved,
broad beans, cover and cook for
no pink meat showing
4 thinly sliced to serve
450ml pack fresh chicken stock, or
radishes and remaining tarragon
sprigs, and season with black pepper.
Each serving contains
made using ½ a chicken stock cube
250g broad beans, defrosted if
Energy Fat Satuates Sugars Salt
Start by jointing the chicken. Place the stalks. In a bowl, mash half the
the chicken, breast-side up, on a
board. Use a sharp knife to make a cut a fork. Carefully loosen the skin onrbeotein 3afire 3o
27g 9g 4g 1.5g
of the reference intake. See page 8.
hopped tarragon into the butter with
between the breast and the leg on the chicken pieces and rub the butter
each side of the bird, following thebetween the meat and skin.
Don't fancy jointing
a chicken? Use a lkg
pack of chicken
28For more season