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Spring chicken in a pot

Spring chicken in a pot

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A star rating of 4.5 out of 5.259 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Casseroles aren't just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal339
fat10g
saturates3g
carbs27g
sugars12g
fibre8g
protein36g
low insalt0.5g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , chopped
  • 500g boneless, skinless chicken thigh
  • 300g small new potato
  • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • 350g broccoli , cut into small florets
  • 350g spring green , shredded
  • 140g petits pois
  • bunch spring onion , sliced
  • 2 tbsp pesto

Method

  • STEP 1

    Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

  • STEP 2

    Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

RECIPE TIPS
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Why not try some of our other chicken recipes, or browse our comfort food collection?

Goes well with

Recipe from Good Food magazine, April 2009

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A star rating of 4.5 out of 5.259 ratings
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