Spring chicken in a pot

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• LNP

  29 January 2012

  LNP rated this recipe

  

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• hrmoroney

  30 January 2012

  hrmoroney rated this recipe

  

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• Heinz Girl

  06 February 2012

  Heinz Girl rated and commented on this recipe

  

  For me this was a little too watery and could have done with a bit more flavour. I really liked the cooking technique of the chicken thigh fillets and new potatoes all in one pan, I just think the sauce was lacking something.

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• Inkypink

  06 February 2012

  Inkypink commented on this recipe

  Really tasty and very easy, I thought the greens looked too much before putting into the pot but it worked very well. I used part white cabbage, part savoy plus the broccoli and peas and it had a nice texture and colour.

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• mrs majeeka

  09 February 2012

  mrs majeeka commented on this recipe

  This is a super healthy and delicious recipe that has become a weekly favourite in our house. My husband can't stand peas so we substitute those for leeks and its a total winner. I always double the quantities and add extra stock as otherwise there's just not enough!

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• The Nourishing Road

  11 February 2012

  The Nourishing Road commented on this recipe

  Interesting idea for a 'healthy' meal. Although I've come to find that saturated fat is actually HEART HEALTHY! Can you believe it? Read this: http://www.thenourishingroad.co.uk/2012/01/more-fat-yes-please.html

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• jessroseprice

  12 February 2012

  jessroseprice rated and commented on this recipe

  

  Delicious! Can't fault this.

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• suzanne

  12 February 2012

  suzanne rated and commented on this recipe

  

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

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• Fee

  17 February 2012

  Fee rated and commented on this recipe

  

  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!

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• Jeffers

  15 March 2012

  Jeffers rated and commented on this recipe

  

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

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• Alidiner

  28 March 2012

  Alidiner rated and commented on this recipe

  

  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.

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• Mrs Crunke

  02 April 2012

  Mrs Crunke rated and commented on this recipe

  

  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!

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• crookie

  09 April 2012

  crookie rated and commented on this recipe

  

  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.

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• susie

  09 April 2012

  susie rated and commented on this recipe

  

  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.

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• Jesstifer

  15 April 2012

  Jesstifer rated and commented on this recipe

  

  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!

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• MadameH

  16 April 2012

  MadameH rated and commented on this recipe

  

  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!

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• Leanne

  01 May 2012

  Leanne rated and commented on this recipe

  

  Am going to make this recurring. Great for a tasty healthy weekday meal.

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• lydia90

  02 May 2012

  lydia90 rated and commented on this recipe

  

  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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• eddieboi

  19 May 2012

  eddieboi commented on this recipe

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

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• ladollyvita

  26 May 2012

  ladollyvita rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/10052/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Low-fat, Super healthy

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

PER SERVING

339 kcalories, protein 36g, carbohydrate 27g, fat 10 g, saturated fat 3g, fibre 8g, sugar 12g, salt 0.5 g

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