Olive~Me & Co’s Spring Chicken in a Pot

spring chicken in a pot

Recipe and image adapted from bbcgoodfood.com

Serves 2-4

Ingredients:

  • 1 Tbs any Olive~Me & Co. plain EVOO
  • 1 onion, chopped
  • 4 skinless, boneless chicken thighs
  • 10 small new potatoes
  • 425 ml low salt vegetable or chicken stock
  • 1 small head broccoli, cut into small florets
  • 350g spring greens or curly kale, shredded
  • 140g petits pois (very small green peas)
  • bunch green onion, sliced
  • 2 Tbs pesto
  • Freshly ground black pepper, to taste

Instructions:

  1. Heat Olive~Me & Co. EVOO in a large, heavy pan. Add the onion,  sauté until softened (about 5 min). Add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
  2. Add the broccoli, spring greens or curly kale, petit pois and green onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.