SPRING CHICKEN IN A POT RECIPE
Casseroles
aren't just for winter, this light, vibrant one-pot is packed with spring veg
and herby pesto. Perfect!
Prep
Time : 20 mins
Cook
Time : 45 mins
Servings : 4
INGREDIENTS
·
1
tbsp olive oil
·
1
onion, chopped
·
500g
boneless, skinless chicken thigh
·
300g
small new potato
·
425ml
low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
·
350g
broccoli, cut into small florets
·
350g
spring green, shredded
·
140g
petits pois
·
bunch
spring onion, sliced
·
2
tbsp pesto
INSTRUCTIONS
1. 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.
2.
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 bbcgoodfood.com
Delicious Food Recipes
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