Spring chicken in a pot

Spring chicken in a pot

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(171 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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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

lb02252's picture
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Am going to make this recurring. Great for a tasty healthy weekday meal.

cehawes's picture
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I made this when we had friends staying and I was really pleased with it, and so were they as they asked for the recipe! I used Tesco Finest chicken stock rather than a stock cube stock, and added n extra tablespoon of pesto, but otherwise did it exactly as per the recipe. Easy and tasty, highly recommended!

jh8077's picture
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This was great! My boyfriend is allergic to pesto so I didn't add that but put in a generous bunch of basil and mint in for flavour, and added garlic with the onions in the first step. Also put in cornflour at the end to thicken the sauce, and omitted new potatoes so I could serve it with mash to soak it all up. There was loads of extra sauce but I'm looking forward to that as a spring vegetable soup tomorrow!

susie268's picture
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This is a great recipe, however i found i had to add a lot more liquid to the dish once all veg has been added.

cocrook's picture
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Served this for a dinner party ~ it looked a mess so I was really embarrassed but everyone loved it. What it lacked in appearance it certainly made up for in taste. They ate the lot! As with previous postings I upped the pesto and cooked the broccoli separately.

mrscrunke's picture
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This dish is absolutely delicious, its so easy to do that I've made it time and time again and it never fails to turn out perfectly!

plums1's picture
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This was gorgeous. I also tried this recipe without the chicken and added fresh tortellini to the soup at the end. That was nice to. it's a bit similar to Italian brodo.

no1ginger's picture
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Perhaps assisted by using home made River cottage veg stock and pesto but that was blooming delicious!! Well done Mary! Again!

fee-clapperton's picture
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I loved this recipe! Like other people commented I swapped the onion for leek and spring greens for spinach. I converted this recipe to serve 6 and made it for my family. Instead of cooking it like the method suggested, I put everything in a slow cooker for 6 1/2 hours and added a glass of white wine. I left out the potatoes and served with jacket pots instead. It was delicious and very easy to do!

chevette's picture
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Looks and tastes great- super easy to make too! I made my own low fat pesto - even healthier!

jessroseprice's picture
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Delicious! Can't fault this.

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