Name: Summer chicken one-pot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
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

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Summer chicken one-pot

Summer chicken one-pot

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.6 out of 5.73 ratingsRate

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

Freezable

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A star rating of 4.6 out of 5.529 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal701
fat35g
saturates16g
carbs38g
sugars5g
fibre6g
protein61g
salt2.44g

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.

Recipe from Good Food magazine, June 2011

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A star rating of 4.6 out of 5.73 ratings

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