Name: Spring chicken one-pot
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 8 chicken thighs skin on and bone in; 1 onion sliced; 200g streaky bacon chopped; 1 carrot chopped; 2 large spring greens shredded; 600ml chicken stock; 300g baby new potato; 2 tbsp crème fraîche; 2 tbsp basil pesto; crusty bread to serve (optional)

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Spring chicken one-pot

Spring chicken one-pot

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.6 out of 5.42 ratingsRate

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Use basil pesto and crème fraîche for the sauce in this Italian-inspired casserole with greens and new potatoes

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
8 chicken thighs

skin on and bone in
1 onion

sliced
200g streaky bacon

chopped
1 carrot

chopped
2 large spring greens

shredded
600ml chicken stock
300g baby new potato
2 tbsp crème fraîche
2 tbsp basil pesto
crusty bread

to serve (optional)

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Nutrition: per serving

kcal666
fat44g
saturates13g
carbs20g
sugars8g
fibre9g
protein47g
salt2.5g

Method

step 1

Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over. Remove the chicken to a plate and cook the onion and bacon for 5 mins until softened and lightly coloured.
step 2

Return the chicken to the pan, and add the remaining ingredients, except the crème fraîche and pesto, along with plenty of freshly ground black pepper. Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.
step 3

Stir in the crème fraîche and pesto. Serve with some crusty bread for mopping up the sauce, if you like.

Recipe from Good Food magazine, May 2013

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A star rating of 4.6 out of 5.42 ratings

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