25g butter
4 cloves of peeled and finely chopped garlic
Pinch of chilli flakes (optional)
150g chicken breast, skin removed and cut into 1 cm dice
150g watercress, finely chopped
450ml chicken stock
Sea salt and freshly ground black pepper
A grating of parmesan and a drizzle of olive oil, optional
25g butter
4 cloves of peeled and finely chopped garlic
Pinch of chilli flakes (optional)
150g chicken breast, skin removed and cut into 1 cm dice
150g watercress, finely chopped
450ml chicken stock
Sea salt and freshly ground black pepper
A grating of parmesan and a drizzle of olive oil, optional
Melt the butter over a moderate heat in a small saucepan. Add in the garlic and chilli flakes if using and cook very gently for 5 minutes. You are trying to mellow out the strong taste of raw garlic. Add in the diced chicken and stir to coat the pieces in the garlicky butter. Season with salt and pepper and cook covered on a very low heat for 5 minutes. Add the watercress and stir again. Increase the heat slightly and cook until the green juices start to come out of the watercress.
Add in the chicken stock and bring to a simmer. Maintain at this heat for 5 minutes. The chicken should be cooked through now but pick out a piece and cut in half to determine that it is indeed cooked with no trace of pink juices visible. Check the seasoning and the broth is now ready to serve. Serve bubbling hot in hot bowls. If you are adding the parmesan and olive oil, add it now.
Melt the butter over a moderate heat in a small saucepan. Add in the garlic and chilli flakes if using and cook very gently for 5 minutes. You are trying to mellow out the strong taste of raw garlic. Add in the diced chicken and stir to coat the pieces in the garlicky butter. Season with salt and pepper and cook covered on a very low heat for 5 minutes. Add the watercress and stir again. Increase the heat slightly and cook until the green juices start to come out of the watercress.
Add in the chicken stock and bring to a simmer. Maintain at this heat for 5 minutes. The chicken should be cooked through now but pick out a piece and cut in half to determine that it is indeed cooked with no trace of pink juices visible. Check the seasoning and the broth is now ready to serve. Serve bubbling hot in hot bowls. If you are adding the parmesan and olive oil, add it now.
Serve really hot.
