Spring chicken one-pot
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Spring chicken one-pot

By Lucy Netherton

Contains pork – recipe is for non-Muslims only
Use basil pesto and crème fraîche for the sauce in this Italian-inspired casserole with greens and new potatoes

  • Prep:10 mins
    Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 666
  • fat 44g
  • saturates 13g
  • carbs 20g
  • sugars 8g
  • fibre 9g
  • protein 47g
  • salt 2.5g

Ingredients

  • 1 tbsp olive oil
  • 8 chicken thighs, skin on and bone in
  • 1 onion, sliced
  • 200g streaky bacon, chopped
  • 1 carrot, chopped
  • 2 large spring greens, shredded
  • 600ml chicken stock
  • 300g baby new potatoes
  • 2 tbsp crème fraîche
  • 2 tbsp basil pesto
  • crusty bread, to serve (optional)

Method

  1. Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over. Remove the chicken to a plate and cook the onion and bacon for 5 mins until softened and lightly coloured.

  2. Return the chicken to the pan, and add the remaining ingredients, except the crème fraîche and pesto, along with plenty of freshly ground black pepper. Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.

  3. Stir in the crème fraîche and pesto. Serve with some crusty bread for mopping up the sauce, if you like.

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