One-Pot Spring Chicken

Casseroles aren’t just for winter. With daylight savings around the corner, spring has well and truly sprung and our supermarket shelves are bursting with fresh seasonal vegetables. This light and tasty one pot spring chicken is chockfull of vitamins whilst packing a serious flavour punch.

Ingredients

1 tablespoon olive oil
1 onion, chopped
500g boneless, chicken thighs (with the skin off)
300g small potatoes
500ml vegetable stock
150g broccoli, chopped
150g carrots, chopped
150g peas, fresh or frozen
Bunch asparagus, roughly chopped
Bunch spring onion, sliced
2 tablespoons pesto (can be homemade if you wish)

Method

Heat the oil in a large pan, and then add the onion and sauté until softened. In the same pan, add the chicken and fry until browned all over. Add the chopped potatoes and stock and bring to the boil. Season with salt and pepper, cover with a lid and simmer for 30 minutes until the chicken is cooked and the potatoes are tender.

Add the broccoli, carrots, asparagus, peas and spring onion, stir well, and then return to the boil. Cover until the vegetables are cooked through and then stir in the pesto.

Serve with a chilled glass of Sauvignon Blanc and enjoy.