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Summer chicken one-pot

Summer chicken one-pot

A star rating of 4.5 out of 5.58 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Our June cover star is a lovely, light dish ideal for al fresco dining

  • Freezable
Nutrition: per serving
NutrientUnit
kcal701
fat35g
saturates16g
carbs38g
sugars5g
fibre6g
protein61g
salt2.44g
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Ingredients

  • 8 chicken thighs
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 8 rashers streaky bacon , chopped
  • 400ml stock
  • 500g bag baby new potatoes , halved
  • 200g pack full fat soft cheese
  • 200g broad beans , podded
  • 200g sweetcorn (frozen, fresh or from a can)
  • 200g cherry tomatoes , halved

Method

  • STEP 1

    Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.

  • STEP 2

    Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.

  • STEP 3

    Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

RECIPE TIPS
TIP

Chicken thighs make a good-value alternative to breasts, however, if you prefer the white breast meat, then swap for 4 skinless breasts, and simmer for just 20 mins with the potatoes.

Goes well with

Recipe from Good Food magazine, June 2011

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Overall rating

A star rating of 4.5 out of 5.58 ratings
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