You know those weekends when the hoards descend and you need an easy and tasty recipe? I have such a recipe. I rarely share main course recipes because I'm not very good at savoury dishes and I rarely find something worthy of a blog. This recipe deserves to be posted.
I'll give you the ingredients for four people but it's easy to make more, pan sizes permitting.
- 1 onion
- 500g chicken - the recipe says boneless, skinless chicken thighs but I don't think it matters if the joints are chicken breast or if they still have the skin on but chicken breasts should be cut in two
- 300g small new potatoes
- 425ml veg stock (from stock cube)
- 350g broccoli, cut into small florets
- 350g spring greens (I substituted french beans as my children wouldn't eat spring greens)
- 140g petit pois
- a bunch of spring onion
- 2 tbsp pesto (the green basil variety - I didn't have any jar pesto so I whizzed up some fresh)
- Heat some oil in a pan and fry the chicken until lightly coloured.
- Add the onion and fry gently until softened. The recipe says to do this the other way round but I can't get colour on the chicken if there's already onion in the pan.
- Add the potatoes, stock and some freshly ground pepper and bring to the boil.
- Cover and simmer for 30 mins until potatoes are tender and the chicken is cooked.
- (You can freeze at this point if you want to.)
- Add the broccoli, spring greens (french beans), petit pois and spring onions, stir well and return to boil.
- Cover then cook for 5 mins.
- Stir in pesto and heat through.
You can choose different green veg for this dish but the size of the veg needs to be small enough to cook in about 5 mins.
It's the pesto that makes this dish special and it really is easy to make (and there's not much washing up either).