Spring chicken in a pot

Spring chicken in a pot

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(193 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)

jb5370's picture
5

Delicious! Love the pesto flavour.

donna176's picture
5

My kids love this recipe - really healthy and easy to make. I change the vegetables depending on what I fancy and what is available - asparagus goes well, as do mange tout, sugar snap peas and baby corn. Definitely five stars.

eileenjb56's picture
5

Easy to cook and very tasty!!

eileenjb56's picture
5

Easy to cook and very tasty!!

superspend's picture
5

I thought this was delicious! I added leeks instead of broccoli but you can use any green veg. I also put in 3 tablespoons of pesto

clm290765's picture
5

Very simple, but yummy and light. The pesto really lifts the dish.

sarawalker3's picture
4

Really nice flavours and simple to make. I did add just a touch more pesto at the end because i like it alot.

skye38's picture

Fabulous recipe, full of vibrant spring-time flavours. I made this exactly as the recipe suggested and it was quickly devoured by the whole family. There is something sooo satisfying about seeing kids eat this much green :o)

jgdon246's picture
3

Extra tasty with the addition of more pesto.

rick22allen's picture
5

Made this a number of times and love it, needs a little more pesto but you can play around with the Veg to meet you tastes

brightnewstar's picture
5

I cooked this tonight, and although I strayed from the ingredients, using what I had in the house, making it an excellent store cupboard recipe, I used carrot, celery, pepper, green chilli in the base with chicken stock. Then added spinach with the spring onions later. I followed the basic recipe, and it was de-lic-ious. Oh, and I added a bit of mash potato (which I had leftover in the fridge) at the end which gave it a slightly creamy texture. Will be adding this one to my binder and cooking it again & again, mwah

gemmaperrior's picture
5

Easy to cook and extremely tasty! Flatmates and bf loved it!

tinydancer's picture
5

this was insanely good. I used green beans instead of spring greens as the kids love 'um. Its worth making your own pesto for this, it only takes a few minutes but its so much nicer than the store bought stuff.

mrendell1's picture
5

So easy, and rather tasty!

steph2910's picture

Same, I wasn't sure I would like it (too green) but the flavors were great and tasted fantastic, even my kids ate it and liked it!

richard-cussen's picture
5

This is a great tasting recipie, it has become a regular feature on my table!

helenew's picture
5

Brilliant dish, my husband and I will defiantly be having this one again. We used one veggie and one chicken stock (as didn't have enough veggie stock) Which tasted fine. I used sugar snap peas instead of peas and also added more pesto (another tbsp)

Next time i will add the broccoli 5 minutes or so early as i found the potatoes were already cooked by the end of the 30 minutes.

helenew's picture
5

Brilliant dish, my husband and I will defiantly be having this one again. We used one veggie and one chicken stock (as didn't have enough veggie stock) Which tasted fine. I used sugar snap peas instead of peas and also added more pesto (another tbsp)

Next time i will add the broccoli 5 minutes or so early as i found the potatoes were already cooked by the end of the 30 minutes.

Foodmonster2's picture
5

This has become one of our regular midweek dinners - it is so healthy, yet delicious. I often use carrotts instead of broccoli to add more colour (and sweetness) to the plate. Agree that too much veg in this recipe. My husband keeps complaining that the sauce is too runny, so might add a little flour next time to thicken it a little.

mcjools's picture
5

I made the recipe exactly as stated and we both loved it. So tasty and so overwhelmingly tasty! Highly recommended, will definitely be making again.

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