Spring chicken one-pot

Prep: 10 mins Cook: 55 mins

Easy

Serves 4
Use basil pesto and crème fraîche for the sauce in this Italian-inspired casserole with greens and new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal666
  • fat44g
  • saturates13g
  • carbs20g
  • sugars8g
  • fibre9g
  • protein47g
  • salt2.5g
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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…

  • 8 chicken thigh, skin on and bone in
  • 1 onion, sliced
    Onion

    Onion

    un-yun

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

  • 200g streaky bacon, chopped
  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 large 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…

  • 600ml chicken stock
  • 300g baby 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…

  • 2 tbsp crème fraîche
  • 2 tbsp basil pesto
    Pesto

    Pesto

    Pess-toh

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

    The…

  • crusty bread, to serve (optional)

Method

  1. Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over. Remove the chicken to a plate and cook the onion and bacon for 5 mins until softened and lightly coloured.

  2. Return the chicken to the pan, and add the remaining ingredients, except the crème fraîche and pesto, along with plenty of freshly ground black pepper. Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.

  3. Stir in the crème fraîche and pesto. Serve with some crusty bread for mopping up the sauce, if you like.

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Comments, questions and tips

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Comments (10)

debrawillison's picture
5

This was simple easy and delicious.
Be ready with your crusty bread to mop up the sauce very tasty.

alexsousa's picture
5

I've made it today and it was absolutely delicious. I've added some garlic and mushroom giving it a great flavour in the end. It was watery as many say but, it was a tasty watery bowl of chicken and veg.

nom nom's picture
5

I've made this about half a dozen times now. It's my favourite chicken casserole recipe! I've used spring greens once but have also used a selection of whatever green vegetables I've had leftover in the fridge, i.e. French beans, shredded sprouts, broccoli, and it still tasted delicious. I've also experimented with shop bought and home made basil pesto in the recipe and have still thoroughly enjoyed this dish. In my opinion, it seems difficult to get this dish to taste anything other than yummy!

chloehodges44's picture
1

Very watery, does not look particularly appetising... It is just chicken and veg in basil pesto water! Will not be making again.

olena1981's picture

You can always adjust the thickness of the casserole. From my experience in the recipes where creme fraiche you can always add 1 or maximum 2 tbsp of flour when making the mix with creme fraiche and it will do the trick to make the base rich and creamy rather than watery

pb-derbys's picture
5

Just made this following the recipe exactly. This is full of flavour, so simple and perfect on a cold wet evening. Next time I will bake a crusty loaf to mop up :)

cshobbs's picture
4

Very tasty. I substituted the spring greens with fine green beans.
But the liquid is very thin, even with the pesto and creme fraiche.

smeldridge's picture
5

This was spectacularly good. The sauce was surprisingly abundant just at the first state of cooking before I even added the creme fraiche and pesto. For the person who couldn't find spring cabbage, neither could I, but I used the green leaves of bok choy (Chinese cabbage) and I think now, with hindsight, spinach or baby brocollini would also be good. I think the addition of some type of leafy "greens" is really important. I think mushrooms are not right. This is meant to be a spring dish, and mushrooms are distinctly fall, IMHO. Happy cooking and happy eating.

kat879's picture
4

I didn't have creme fraiche, so I used natural yoghurt, which worked well. It was very tasty and easy. Next time, I will add more vegetables like mushrooms.

mylittlesophy's picture
5

Easy to make and tasty. Couldn't find the cabbage so used spring onions instead.

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