Name: Spring chicken in a pot
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
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

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Spring chicken in a pot

Spring chicken in a pot

Mary Cadogan

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.5 out of 5.290 ratingsRate

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

Freezable

Healthy

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Alternatives

Complete the dish

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Gratin of carrots & root vegetables

A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal339
fat10g
saturates3g
carbs27g
sugars12g
fibre8g
protein36g
salt0.5g

low

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.

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Recipe from Good Food magazine, April 2009

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A star rating of 4.5 out of 5.290 ratings

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