Spring Chicken in a Pot

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 500g boneless, skinless chicken thighs
• 300g small new potatoes
• 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
• 350g broccoli, cut into small florets
• 350g spring greens, shredded
• 140g petits pois
• bunch spring onion, sliced
• 2 tbsp pesto

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large lidded pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring, until softened.

2. Cut the chicken thighs into bite-sized pieces, add them to the pot and cook for 3 to 4 minutes, stirring, until the outside is no longer pink.

3. Add the small new potatoes and the vegetable stock. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes.

4. Add the broccoli florets and shredded spring greens, stir them into the stock, cover and simmer for 8 minutes until the potatoes are almost tender.

5. Check that the thickest piece of chicken reaches 165°F (74°C). If not, simmer uncovered for a few more minutes and check again.

6. Stir in the petits pois and cook for 3 minutes until heated through.

7. Stir in the pesto and most of the sliced spring onion, reserving a little for garnish.

8. Ladle into bowls, scatter over the reserved spring onion and serve hot.