Casseroles aren’t just for winter. This light and tasty One-pot Spring Chicken is chock-full of flavour and super healthy, too. It’s also a great way to get a lot out of a little bit of chicken.
- 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)
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.