- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 chicken thighs, skin on and bone in
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g streaky bacon, chopped
- 1 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 large spring greens, shredded
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 have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp crème fraîche
- 2 tbsp basil pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- crusty bread, to serve (optional)
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.
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.
Stir in the crème fraîche and pesto. Serve with some crusty bread for mopping up the sauce, if you like.