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How To Make Spring chicken in a pot

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PREP: 20 MINS

COOK: 45 MINS

Nutrition: per serving

• kcal
339
fat
10g
saturates
3g
carbs
27g
sugars
12g
fibre
8g
protein
36g
salt
0.5g

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

Method

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.

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