Chicken One-Pot
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
Kategorien & Tags
Foto: Wolf, Nadine
