Chicken One-Pot

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Für  Serves 4
  • 2   tsbp cornflour  
  • 1   tsp dried thyme  
  • 2   tbsp olive oil  
  • 15 g   butter  
  • 500 g   boneless chicken thighs (skin on)  
  • 1   onion, quartered  
  • 1   garlic clove, crushed  
  • 425 ml   hot vegetable stock  
  • 300 g   new potatoes, halved  
  • 350 g   spring greens, shredded  
  • 350 g   broccoli, cut into small pieces  
  • 140 g   frozen peas  
  • 6   spring onions, trimmed and sliced  
  • 2   tbsp extra virgin olive oil  
  • 30 g   fresh basil, chopped, plus extra leaves to garnish  
  • 30 g   fresh tarragon, chopped, plus extra leaves to garnish  
  • 50 g   pine nuts  
  •     Salt and freshly ground black pepper 


0 Minuten
Preheat the oven to 180C/gas 4. In a bowl or plastic freezer or sandwich bag, place the cornflour and dried thyme. Coat the chicken thighs in the bowl or bag
Heat half of the olive oil and the butter in a large heatproof casserole dish and brown the chicken, skin down, for 3-4 mins and turn cooking for 2-3 mins, or until the chicken is golden. Put aside on a plate and wipe out the casserole dish off the heat
Return the dish to the heat and add the remaining olive oil. Sauté the onion and garlic for 4-5 mins until softened, and then fry spring greens for 3-4 mins. Stir in the hot stock and potatoes. Season with salt and pepper and bring to the boil. Simmer, covered, for 5 mins, then add the broccoli, frozen peas, spring onions and chicken, skin side up
Bake, uncovered, for 15-20 mins until the potatoes are tender and the chicken is cooked through
Meanwhile, blend the basil, tarragon and pine nuts in a food processor, adding the extra virgin olive oil slowly to make a pesto
Mix the pesto into the casserole and garnish with the extra basil and tarragon. Serve
Ready in 45 mins
Photo: Food & Foto, Hamburg
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