SPRING CHICKEN ONE-POT

Spring chicken one-pot image

Use basil pesto and crème fraîche for the sauce in this Italian-inspired casserole with greens and new potatoes

Provided by Lucy Netherton

Time 1h5m

Number Of Ingredients 11

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 potato
2 tbsp crème fraîche
2 tbsp basil pesto
crusty bread , to serve (optional)

Steps:

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

Nutrition Facts : Calories 666 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 2.5 milligram of sodium