makes 4 servings
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
65 minutes
Casseroles aren't just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto
1 tbsp olive oil
1 onion , chopped
500g (1.1 lbs) boneless, skinless chicken thighs
300g (0.66 lbs or 10.6 oz.) small new potatoes
425ml (14.37 oz.) low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g (0.77 lbs) broccoli , cut into small florets
350g (0.77 lbs or 12.3 oz.) spring (collard) greens , shredded
140g (0.3 lbs or 4.9 oz.) petits pois (peas)
bunch spring (green) onion , sliced
2 tbsp pesto
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.
Add the broccoli, spring (collard) greens, petit pois (peas) and spring (green) onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
Use more green Pesto than recommended
Brown the boneless thighs for longer and on a higher heat
Try substituting savoy cabbage, kale, or leeks instead of spring (collard) greens to change it up based on season
Try adding Brussels sprouts, celery, frozen petit pois (peas), and broccoli
Use chicken stock instead of vegetable for more flavor
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
339 caloriesprotein 36gcarbohydrate 27gfat 10 gsaturated fat 3gfibre 8gsugar 12gsalt 0.5 gRecipe from Good Food magazine, April 2009.
http://www.bbcgoodfood.com/recipes/10052/spring-chicken-in-a-pot