Chicken One-Pot

Name: Chicken One-Pot
Cook time: 1 min
Yield: Serves 4:
Ingredients: 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

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Zutaten

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

Zubereitung

0 Minuten

leicht

1.: 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
2.: 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
3.: 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
4.: Bake, uncovered, for 15-20 mins until the potatoes are tender and the chicken is cooked through
5.: Meanwhile, blend the basil, tarragon and pine nuts in a food processor, adding the extra virgin olive oil slowly to make a pesto
6.: Mix the pesto into the casserole and garnish with the extra basil and tarragon. Serve
7.: Ready in 45 mins
8.: Photo: Food & Foto, Hamburg