CATEGORIES
Chicken

One-Pot Chicken with Spring Vegetables

Prep:
30 m
Cook:
45 m
Ready in:
1 h 15 m
Yum
Fresh and healthy chicken soup for chilly-ish early spring night dinners
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INGREDIENTS
Servings: 4
Olive oil
1 tbsp.
Medium onion, finely chopped 
1
Chicken thighs
1 lb., skinless, deboned
New potatoes
12 oz.
Low-sodium vegetable stock
1 ½ cups
Broccoli
 12 oz., cut into florets
Spring greens
12 oz., shredded
Sweet peas
1/3 lb.
Spring onions
1 bunch, sliced
Pesto
2 tbsps.
DIRECTIONS
  1. In a large pan, heat oil over medium-high heat. Add chopped onions, fry stirring for 5 minutes until translucent and softened. Add chicken thighs, cook until lightly browned.
  2. Add potatoes, vegetable stock; season generously with black pepper. Bring to boil, reduce heat and cover with a lid.
  3. Let simmer for half an hour, then throw in broccoli florets, sweet peas and sliced spring onions. Bring to boil briefly, let simmer for 5 minutes, then stir in pesto and cook for another minute.
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