Chicken With New Potatoes, Asparagus And Cream Cheese - cooking recipe

Ingredients

1 1/8 lbs chicken breasts, skin on, cut into large pieces
4 tbsp olive oil
1 3/4 lbs small new potatoes, scrubbed and quartered
2 None onions, finely chopped
1 1/8 lbs asparagus, trimmed and halved
1 cup chicken or vegetable stock
3/4 cup herbed cream cheese
3 tbsp cream
2/3 lb cherry tomatoes, halved
1 tbsp chopped parsley

Preparation

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a frying pan and fry the chicken for 5-6 minutes on each side until cooked through. Drain to a plate.
Add the remaining oil to the pan and fry the potatoes for about 10 minutes, turning frequently until golden. Add the onions and cook for 3 minutes. Add the asparagus and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Return the chicken to the pan and heat through for 5 minutes. Spoon the cream cheese and cream into the stock and scatter the tomatoes on top. Season lightly and cook gently for a further 5 minutes until the tomatoes have softened. Serve scattered with parsley.