Summer pesto chicken in a pot

    Posted on 8th June 2021 by Daniel Newman-Beinart

    Serves 4




    • 1 Tbsp olive oil
    • 1 onion, chopped
    • 500g boneless, skinless chicken thigh
    • 300g small new potato
    • 425ml vegetable stock
    • 350g broccoli, cut into small florets
    • 350g spring green, shredded
    • 140g peas
    • Bunch of spring onion, sliced
    • 2 TBsp pesto



    1. Heat the oil in a large, heavy pan. Add the onion and gently fry for 5 mins until softened;
    2. Add the chicken, then fry until coloured;
    3. Add the potatoes, stock and some ground black pepper, then bring to the boil;
    4. Cover then simmer for 30 mins until the potatoes are tender and the chicken is cooked;
    5. Add the broccoli, spring greens, peas and spring onions, stir well the return to the boil;
    6. Cover then cook for 5 mins more, stir in the pesto and heat through.







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