Spring chicken in a pot

Spring chicken in a pot

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(194 ratings)

Prep: 20 mins Cook: 45 mins

Easy

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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal339
  • fat10g
  • saturates3g
  • carbs27g
  • sugars12g
  • fibre8g
  • protein36g
  • salt0.5g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g boneless, skinless chicken thigh
  • 300g small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • 350g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 350g spring green, shredded
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 140g petits pois
  • bunch spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

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.

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Comments (217)

poppyjune's picture
5

Made this for friends and they loved it - there was even leftovers for my lunch! Will definitely be making this again.

clarri69's picture
4

Brilliantly easy and lovely. Added carrots, leeks and courgettes....also had rice with sweetcorn as a side (despite the potatoes this went well)
Will definitely cook it again. It sits lightly on your stomach ...

megzii-moo's picture
5

we made this a few days ago - delicious and everyone suggested we have it again! really nice sauce that i makes when cooking. we added asparagus as it is asparagus season and we love to take advantage! really good, will definitely make again. :D

evelynjcooper's picture
5

Really tasty, quick and easy. Will keep this as a regular dish.

katysarahlee's picture
5

Surprisngly tasty! As with others I used slightly fewer veggies but kept the rest as per the recipe. Will definitely do again. Very healthy too!

clareyb's picture

This is one of our favourites and has been used a number of times for casual suppers with friends. Some say that its a little veg heavy - but I disagree. Its like summer comfort food, lighter than a normal stew but still warming and packs in plenty of flavour.

joblogs's picture
5

Absolutely scrummy! Made it with red pesto as I didnt have any green, it was delicious :D

lissy89's picture
3

really enjoyed this with some cheesey bread!

bttfngrsrogers's picture

Good but used spinach instead of greens (who eats these?), used a bit more pesto and added some half-fat creme fraiche to thicken it up.

menapian's picture

Made this last week and have had a 'spring' in my step since! Subtle nuanced flavours push this dish to the edge and back again. Wonderfully tasty.

katycooks's picture
3.75

This was very simple to do and was pretty tasty. I wasn't totally sold on the broccoli though - the flavour seemed to clash a little with the pesto. If I did it again, I'd use green beans instead.

sharonrob's picture

I made this as a light alternative to Sunday lunch for my family and they loved it, quicker, easier and less dishes - whats not to love! I did omit the new potatoes and served it with a buttery mash instead, a real hit

mrs_counsell's picture
4

Forgot to rate!!

mrs_counsell's picture
4

Great recipe!!

joblogs's picture
5

Absolutely scrummy, I only had red pesto, but it was gorgeous. Thought the kids might turn their noses up but they loved it too!

poppyjune's picture
5

YUM! I made this last night and loved it. I'd really stress not to use a cheap stock though as it can make the broth quite salty if you've added a lot of pesto. Lovely for leftovers too

lipzeee's picture
5

easy and yummy!

miikopiiko's picture
5

Yum I cooked this tonight. I replaced the peas and brocoli with leeks. and it tasted great. So good that my friend had seconds and licked the plate clean!

donnamoons's picture

fresh but needs more flavour, I think a good quality chicken stock would help and some mixed herbs.

heidigough's picture
2

My 10 month old baby found this to be too bland for him.

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