Spring chicken in a pot

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• Joanna K

  19 March 2009

  Joanna K rated and commented on this recipe

  

  Really enjoyed this. Great fresh flavours, the pesto also works really well. We used spinach in place of spring greens and chicken on the bone. Hearty but light.

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• Jo

  20 March 2009

  Jo rated and commented on this recipe

  

  I wasn't sure whether I would like this but it is very tasty. All I would say is that I only used half the broccoli & spring greens that was suggested in the recipe & that was fine. The pesto adds a great flavour to the dish & I would do this recipe again.

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• kb

  20 March 2009

  kb rated and commented on this recipe

  

  Thought this was great but agree you don't need as much veg as it suggests. I used leeks instead of spring greens which worked really well. Next time though I'll use chicken stock and add more pesto for a bit more flavour.

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• -liberty-

  23 March 2009

  -liberty- rated and commented on this recipe

  

  I had a couple of friends come round for dinner and I got to say this dish was a great success. I did add a little extra pesto than suggested which only enhanced the flavour. Will definately cook this again. The trouble is now I have found this site my wife wants me to cook all the meals. lol

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• MarchHare

  24 March 2009

  MarchHare commented on this recipe

  I would certainly serve this to guests and wouldn't change anything about it. The beauty of it is that you don't really need any separate vegetable dishes to serve with it -it's quite literally "all in the pot".

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• nischwit16

  26 March 2009

  nischwit16 commented on this recipe

  Kept the recipe exactly as detailed and the result was adored by all who tasted it. Have noted other comments and will try extra pesto next time.

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• willowthe bunnybbc

  30 March 2009

  willowthe bunnybbc rated and commented on this recipe

  

  Lovely,simple,fresh tasting meal. You can tinker about with choice of veggies or the amount of pesto you want to use, the overall effect is very nice indeed.

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• Lu_C

  30 March 2009

  Lu_C rated and commented on this recipe

  

  Yummy. Made too much so have frozen where when the pots and chicken were done to make again next week. Nice :)

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• DJJ

  31 March 2009

  DJJ rated and commented on this recipe

  

  Nice tasting with a bit extra pesto, should use twice as much potatoes if you have a teenage family.

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• Hilary

  02 April 2009

  Hilary rated and commented on this recipe

  

  Very easy and absolutely delicious. Cut the thighs in half and only simmered them with the potatoes for about 20 minutes. Used 300g of spring (sweetheart) cabbage instead of spring greens and 300g of broccoli. Thickened the stock slightly before serving and used up a couple of tablespoons of creme fraiche. Will make it again.

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• recipes

  02 April 2009

  recipes rated and commented on this recipe

  

  I made this last night for my family, I doubled the quantities as we are a family of six and put in 3 tbsp pesto and served it with some crusty garlic ciabbata, it was a huge success and sooo easy!

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• Tony

  03 April 2009

  Tony rated and commented on this recipe

  

  Good recipe, does exactly what it says on the tin. Lifght but very flavourfull, was sceptical but now convinced

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• inspiration

  11 April 2009

  inspiration rated and commented on this recipe

  

  Made this on the Sunday cook up ready for the week ahead. I froze the dish without adding the pesto (as I forgot to buyt some at that point!), thought the veg might go a bit icky but absolutely lovely, and added pesto before heating. Makes loads. Spring veg gives it a lighter feel. Nice change with the flavour of pesto in it

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• sabrinad

  14 April 2009

  sabrinad rated and commented on this recipe

  

  Fantastic recipe. It was really easy to make, tasted really good. I put half of the spring greens & broccoli, then added 1 leek. The advice for more pesto was a good one. A real hit in my household. The gravy could do with a bit of thickening, I shall remember for next time.....

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• Myra

  15 April 2009

  Myra rated and commented on this recipe

  

  Excellent dish , used kale in place of spring greens.

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• Bronagh

  15 April 2009

  Bronagh commented on this recipe

  I loved this dish I thought that it might be a bit bland but is was delicious and so light! Instead of spring greens I used green beans which worked really well. Will make again!!!!

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• Hermione

  17 April 2009

  Hermione rated and commented on this recipe

  

  Really tasty and easy to prepare. Used up spinach and cauliflower and some past their best spring onions and it was still really nice. Did have any new potatoes either so just chopped up normal ones were chucked in. Rebecca (5) said, "This is really nice Mum!", praise indeed

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• karinaya

  27 April 2009

  karinaya rated and commented on this recipe

  

  Didnt know what spring greens consisted of so used spinnach, leeks, green beans, pettit pois and some carrots. Mixed a veg and chicken stock cube together and added 3 tbsp of green pesto. Made far too much but went down a treat, dont think you can go wrong with this recipe delicious :o)

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• EmmaCat

  29 April 2009

  EmmaCat commented on this recipe

  This went down a treat. I had some left over roast chicken in the fridge, so didn't bother cooking the chicken, instead adding cold shredded chicken at the end and that was fantastic. In fact we had some of the stew left over and reheated that with no chicken in it and it was still tasty. I followed the amounts of veg in the recipe and it was pretty veg heavy, but a great way to eat lots of greens in a tasty way!

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• Cara82

  30 April 2009

  Cara82 rated and commented on this recipe

  

  Absolutely loved this recipe and my flatmates were blown away. So easy to prepare and so flavoursome. They had fun guessing that the secret ingredient was the pesto!

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Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 500g boneless, skinless chicken thighs
• 300g small new potatoes
• 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
• 350g broccoli , cut into small florets
• 350g spring greens , shredded
• 140g petits pois
• bunch spring onion , sliced
• 2 tbsp pesto

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 500g boneless, skinless chicken thighs
• 300g small new potatoes
• 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
• 350g broccoli , cut into small florets
• 350g spring greens , shredded
• 140g petits pois
• bunch spring onion , sliced
• 2 tbsp pesto

PER SERVING

339 kcalories, protein 36g, carbohydrate 27g, fat 10 g, saturated fat 3g, fibre 8g, sugar 12g, salt 0.5 g

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