Spring chicken one-pot

Spring chicken one-pot

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 55 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
666
protein
47g
carbs
20g
fat
44g
saturates
13g
fibre
9g
sugar
8g
salt
2.5g

Ingredients

  • 1 tbsp olive oil
  • 8 chicken thighs, skin on and bone in
  • 1 onion, sliced
  • 200g streaky bacon, chopped
  • 1 carrot, chopped
  • 2 large spring greens, shredded
  • 600ml chicken stock
  • 300g baby new potatoes
  • 2 tbsp crème fraîche
  • 2 tbsp basil pesto
  • crusty bread, to serve (optional)

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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.

Recipe from Good Food magazine, May 2013

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Comments

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

pb-derbys's picture
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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
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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
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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
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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
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Easy to make and tasty. Couldn't find the cabbage so used spring onions instead.

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