Spring Chicken in a Pot
Casseroles aren’t just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto
Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 500g boneless, skinless chicken thighs
- 300g small new potatoes
- 425ml low-salt vegetable stock
- 350g broccoli, cut into small florets
- 350g string greens, shredded
- 140g petits pois
- bunch of spring onions, sliced
- 2 tbsp pesto
Method
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.
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 from Good Food magazine, April 2009
Article and Image Source: BBC Good Food