Spring chicken in a pot

Spring chicken in a pot

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(164 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
339
protein
36g
carbs
27g
fat
10g
saturates
3g
fibre
8g
sugar
12g
salt
0.5g

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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Method

  1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
  2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Recipe from Good Food magazine, April 2009

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Comments

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stephandsolly37's picture
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Forgot to star it...

stephandsolly37's picture
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A great recipe for all the family and good for when you have kids over for play-dates too. A complete meal and a good way to get some 'greens' into everyone! This has become a regular in our household.

sealighter's picture
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I physically cannot cook, so I asked my mum to do it. I thought it was absolutely delicious, although my mother said didn't look very good on the plate.

ishouldbeeating's picture
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Delicious, light and simple to do. Left out the potatoes and used curly kale instead of spring greens. Didn't use quite as much veg as suggested (wouldn't have been able to fit it in the pot), added a little more pesto and had to cook the veg a little longer than suggested as otherwise it wouldn't have wilted down enough.

loopydingdong's picture
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Wasn't sure this would work but was lovely! The pesto was great

profilea2's picture
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i sub'd green cabbage for greens and forgot to add the pesto and it was delicious. I served it with rice for my son and husband because they needed more carbs.

julieguest's picture
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thought it was just ok

cheekygemma's picture
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Absolutely delicious, we werent sure what spring greens were, but its October, so we probably werent going to get them anyway. We put a whole lot of extra pesto in, but we are pesto fiends.
We used green beans instead of spring greens. Absolutely fantastic, will make this again and again and again :)

lemon_farmer's picture
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Good.

Added some fresh herbs and spinach/green beans - anything green would work well. Also didn't de-bone the thighs, no need really, much easier afterwards than before.

u16ds8's picture
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Really easy and healthy dish, i just added, carrots and cauliflower as well, i will be making this dish very soon again!

prgarner's picture
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Found this rather bland to be honest. On the plus side, it's a healthy and light dish, but it really lacks something. The chicken and white bean recipe on this site is a far better bet.

charlie2006's picture
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This is absolutely delicious, definitely making again! We didn't have broccoli or spring greens so used courgettes, cabbage and peas. The left over veg/broth was a lovely soup the next day.

sharmong's picture

Have made this a number of times for different crowds (from toddlers to dinner party) and its a huge success every time. Bonus is its so easy to make!!

ikatie's picture
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A big hit in our household, even our 6 year old daughter ate it all up. Felt good to see all those greens on your plate. I used slightly less, 200g of broccoli (as that was the size pack I bought) and only 300g of spring greens as I agree it did seem like a lot! It all shrank down and in mixing it all up the chicken broke to pieces - which wasn't a problem! Also, used chicken stock as no veg stock in the house. Worked out lovely!

xrayjo's picture
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Great recipe, very tasty and a great hangover cure!

sus_key's picture
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Not sure why this has 5 stars. I thought it was watery and lacking flavour. Not bad as a basic method, but would definitely try to get more flavour into it, maybe with garlic, white wine and a lot more pesto.

aeoconnor48's picture
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Just made this!

I used spinach & leeks along with the other spring greens. I also used chicken stock. I pulled the chicken out half way through and tore it off (as I don't like eating off the bones, plus, makes eating easier)
I'll use the bones for a future chicken stock!

All in all, this is beautiful and I have lots of meals for my freezer :)

ladollyvita's picture
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Very nice recipe for a summer evening. I added 3 tablespoons of pesto for extra flavour, any more would have been overwhelming I thought. Also transferred to the slow cooker after sealing the chicken. Very east to make.

eddieboi's picture

We added a leek along with everything suggested and also topped up on the pesto. Very nice, healthy and filling.

lydia90's picture
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Really good! used frozen green beans instead of broccoli and 1 chicken drumstick as im a poor student! used half jar of pesto and added some lemon juice which i think made the difference. loads of veg left so just had it for lunch as a soup/stew, really yummy will def use again

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