Spring chicken in a pot

Spring chicken in a pot

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(163 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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dutes8080's picture
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Good recipe, does exactly what it says on the tin. Lifght but very flavourfull, was sceptical but now convinced

cindylein's picture
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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!

leomolly's picture
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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.

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

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

willowthebunny's picture
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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.

targett16's picture

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.

marchhare's picture

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".

coombs1966's picture
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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

katebradman's picture
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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.

hamishmum's picture
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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.

joannakellond's picture
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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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