One-pot chicken with braised vegetables

One-pot chicken with braised vegetables

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(16 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

More effort

Serves 4
A good one-pot can save the day when you have no time and hungry mouths to feed. This has bags of flavour and can easily serve four

Nutrition and extra info

Nutrition: per serving

  • kcal915
  • fat39g
  • saturates17g
  • carbs52g
  • sugars10g
  • fibre6g
  • protein63g
  • salt2.58g
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  • 1½ kg chicken



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g smoked back bacon, preferably from a whole piece, cut into small chunks
  • 1kg new potato, peeled
    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…

  • 16-20 shallot or small onions



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ bottle white wine
  • 250g pea, frozen are fine



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • bunch soft green herbs such as tarragon, chives or parsley, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked.

  2. After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.

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Comments (19)

Larry_snr's picture

Super yummy! all my family love this one

catie74's picture

Looks delicious but the stated calorific value seems really high?

esthermarypots's picture

Made this for dinner this evening (a monday) with a few tweaks:
- used chopped chicken breast (and reduced overall cooking time)
- used a mix of white wine and chicken stock - the dish was quite soupy
- used frylight in place of butter - (not my favourite but we're watching our weight for a few weeks to make allowances for all the Easter Eggs)
I thought it was a really tasty dish and super easy to throw in the pot for a weekday meal. My boyfriend loved it too and only had one complaint - that it was too hot to eat straight away! Think next time I will add carrots as others have suggested and think it would go extremely well with some additional green veg

sarahbarker22's picture

This recipe was loved by the whole family, easy to prepare and a great tasty dish.
I used chicken stock instead of wine. Will definitely being cooking this again

cupcake27's picture

Amazing! I added garlic!

katiemoss's picture

This is so easy and so tasty it is now a regular dish in our house - my 20month old daughter loves it. We use stock instead of wine I tend to put in some mushrooms at the beginning and generally throw in some extra veg with the peas at the end (generally broad beans as they are my little girl's favourite) tarragon is our herb of choice - delicious!

toulouseanne's picture

Yes, it is yummy, the chicken cooked beautifully moist and the veggies very tasty. Would leave out the potatoes next time and serve with roasties but I did add carrots as suggested. Will definitely make this again.

siobhanm's picture

Just realised it means a whole chicken, rather than pieces of chicken. Boy do I feel silly! Going to try this soon, looks yummy.

lajpink's picture

most beautiful easy way to cook chicken - almost as good as Delia's 30 garlic cloves chicken - can enjoy a few glasses of wine with guests rather then rushing round the kitchen! I did roast pots and separate gravy too but no need - gorgeous juices and even thoughthe potatoes weren't crispy, everyone preferred them to the roasties

siobhanm's picture

Is it really supposed to have 1.5kg of chicken for 4 people? That seems like a lot....

krissyb's picture

This was of my favourite roast recipes. Everyone loved it! We also added carrots and served it with crusty bread and green beans

lemon_farmer's picture

Incredibly nice - of of the best from this site.

Also added carrots, as the colour and flavour both work.

We are also making the leftovers into soup today.

This will take the place of a Sunday roast many times for us now, it's just as good (yeah honestly), the sauce is beautiful and it's 10 times handier... would also suit a large dinner party.

We also didn't bother using butter, just olive oil and it was still mouth-watering.

hardycat's picture

Made this instead of the usual Sunday roast. Didn't have enough potatoes or any shallots so I used an onion and a leek, plus carrots and a few celery sticks. It was so easy to make and tasted wonderful - even my two, rather conservative children, ate all of it up. Will definitely make it again.

eleanormayo's picture

This was perfect for lunch in the garden with bread & salad, particularly on a summers day when you have guests but don't want the hassle of doing a "full on" roast.

jompower's picture

We have had this on a number of occassions now and all love it. I always have left overs and make it into delicous soup for the next day.

kathryndonna's picture

I didn't add potatoes to this s I served it with roast potatoes separately. I did add a few carrots though which gave an extra bit of colour and used just a splash of wine and made up the rest of the liquid wth stock. A lovely, tasty dish that was very simple to make and kept the chicken beautifully moist.

josp74's picture

I used baby new potatoes and didn't peel them and they cooked perfectly in the time, I also added baby carrots at the same time as the potatoes. This was a really tasty and easy meal with only one pot to wash up at the end - you can't go wrong and will be doing again and again.

(PS it made the veg so tasty the children ate them too!)

kellyfinn1's picture

I adapted this slightly and cooked it in the slow cooker ... was lovely, really easy and a no fuss recipe. Added chunky carrots for a bit more colour.

garconne's picture

I loved it. It was simple to make and tasted lovely. I did not change any of the ingredients. I love one-pot meals as I feel all the goodness remains together and helps the blending of tastes. Willmake it again and again.

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