Spring Chicken In A Pot Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 , chopped | |
| 500 g/1lb 2 oz boneless, skinless chicken thighs | ||
| 300 g/10 oz small new potatoes | ||
| Pâté | 425 Milliliter | |
| 350 g/12 oz broccoli, cut into small florets | ||
| 350 g/12 oz spring greens, shredded | ||
| 140 g/5 oz petit pois | ||
| Bunch spring onions, sliced | ||
| Pesto | 2 Tablespoon | |
Directions
MAKING
1. In a large, heavy pan, heat the oil over moderate heat.
2. Add the onions and gently fry for 5 minutes until softened.
3. Now add the chicken thighs, and fry until they are lightly coloured.
4. To the pan, add the potatoes, stock and a generous helpng of freshly ground black pepper.
5. Bring the mixture to the boil.
6. Now cover the mixture, reduce the heat and then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
7. To this, add the broccoli, spring greens, petit pois and spring onions and stir well.
8. Increase the heat and return the mixture to a boil.
9. Cover, and cook for 5 minutes more.
10. Finally, stir in the pesto.
11. Cook till the mixture with the pesto is heated through.
SERVING
12. Serve hot.
TIPS
You can freeze the chicken after it has been simmered for 30 minutes before adding the greens, and dfrost and cook it later.
1. In a large, heavy pan, heat the oil over moderate heat.
2. Add the onions and gently fry for 5 minutes until softened.
3. Now add the chicken thighs, and fry until they are lightly coloured.
4. To the pan, add the potatoes, stock and a generous helpng of freshly ground black pepper.
5. Bring the mixture to the boil.
6. Now cover the mixture, reduce the heat and then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
7. To this, add the broccoli, spring greens, petit pois and spring onions and stir well.
8. Increase the heat and return the mixture to a boil.
9. Cover, and cook for 5 minutes more.
10. Finally, stir in the pesto.
11. Cook till the mixture with the pesto is heated through.
SERVING
12. Serve hot.
TIPS
You can freeze the chicken after it has been simmered for 30 minutes before adding the greens, and dfrost and cook it later.
Chef
