Chicken with sweet-sour leeks

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Serves 4 : Very easy : Very quick

Ingredients
2 leeks, thinly sliced
250ml chicken stock
1 tsp crushed garlic (optional)
1 Tblsp brown sugar
2 Tblsp red wine vinegar

2 red apples, cored and sliced
1 tsp butter
2 tsp brown sugar

4 skinless chick breast fillets

8 patty pan squash, halved
200gm green asparagus, halved
400gm carrots, quartered lengthways
600gm potatoes

Method
Boil the potatoes and carrots in a saucepan.
Steam the asparagus and patty pans over the potatoes and carrots.

Spray a pan with non-stick cooking spray.
Dry fry the chicken for about 5 - 8 minutes each side.
Remove from the pan to the steaming rack with the asparagus and patty pans.

Cook the leeks and garlic in the stock for 5 minutes.
Add the sugar and vinegar and continue cooking until the leek is soft and slightly caramelized.
Remove the leeks to a bowl, cover and keep warm.

Melt the butter and add the sugar.
Fry the apple slices until they are soft and golden.

Toss the asparagus, patty pans and carrots together.
Divide between four dinner plates.
Add the potatoes to the plates.
Slice the chicken thickly and stack beside the vegetables.
Top with the leeks and apple slices.

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