Recipe: Spring Chicken One Pot

Credit to Anna at: https://annasfamilykitchen.com

A note from Anna: “A really simple one pot meal, inspired by seasonal green veggies. Flavoured with pesto, I have used courgettes, spinach, peas and asparagus but throw in anything green you have in the fridge and feel virtuous! All of your five a day in one really tasty meal!”

Serves: 4

Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Difficulty: easy

Ingredients

4 chicken breasts, skin on
1 leek, sliced
2 garlic cloves, crushed
400g new potatoes halved
75ml white wine
400ml chicken stock
2 tbsp pesto
350g asparagus, woody stalks removed
200g spinach
100g frozen or fresh peas
4 spring onions sliced
Fresh basil

Season the chicken breasts.

Add some oil to a casserole pan and add the chicken breasts skin side down and cook for 3-4 minutes. Lift out and set aside.

Add the leeks together with another lug of oil or a knob of butter and soften for 2 minutes before adding the garlic and potatoes. Season and colour for a minute.

Pour in the wine, let it bubble, then add the stock.

Bring to a simmer then return the chicken to the pan nestling the breasts in but making sure the skin sits proud of the stock so that it stays crisp.

Simmer for 15 minutes then stir in the pesto, and courgettes.

After 2 minutes add the asparagus and peas.

Simmer for 3 minutes then add the spinach to wilt.

Finish with the spring onions and fresh basil.