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Spring Chicken In A Pot

foodlover's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , chopped
  Boneless skinless chicken thighs 18 Ounce (500 Gram)
  Small new potatoes 10 Ounce (300 Gram)
  Low salt vegetable stock 3⁄4 Pint (425 Milliliter, Such As Kallo Low Salt Vegetable Stock Cubes)
  Broccoli 12 Ounce, cut into small florets (350 Gram)
  Spring greens 12 Ounce, shredded (350 Gram)
  Petit pois peas 5 Ounce (140 Gram)
  Spring onions 1 Bunch (100 gm), sliced
  Pesto 2 Tablespoon
Directions

MAKING
1. In a large, heavy pan, heat the oil over moderate heat.
2. Add the onions and gently fry for 5 minutes until softened.
3. Now add the chicken thighs, and fry until they are lightly coloured.
4. To the pan, add the potatoes, stock and a generous helpng of freshly ground black pepper.
5. Bring the mixture to the boil.
6. Now cover the mixture, reduce the heat and then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
7. To this, add the broccoli, spring greens, petit pois and spring onions and stir well.
8. Increase the heat and return the mixture to a boil.
9. Cover, and cook for 5 minutes more.
10. Finally, stir in the pesto.
11. Cook till the mixture with the pesto is heated through.

SERVING
12. Serve hot.

TIPS
You can freeze the chicken after it has been simmered for 30 minutes before adding the greens, and dfrost and cook it later.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Spring, Everyday, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
2

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