Spring chicken one-pot

2 of 5-a-day 4 servings 800 kcal or less basil sauce calcium casserole chicken casserole chicken stew fibre folate iron italian chicken mains over an hour spring stew vitamin c

N/A

Source

Ingredients

1 tbsp olive oil

8 chicken thighs , skin on and bone in

1 onion , sliced

200g streaky bacon , chopped

1 carrot , chopped

2 large spring greens , shredded

600ml chicken stock

300g baby new potato

2 tbsp crème fraîche

2 tbsp basil pesto

crusty bread , to serve (optional)

Method

Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over. Remove the chicken to a plate and cook the onion and bacon for 5 mins until softened and lightly coloured.

Return the chicken to the pan, and add the remaining ingredients, except the crème fraîche and pesto, along with plenty of freshly ground black pepper. Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.

Stir in the crème fraîche and pesto. Serve with some crusty bread for mopping up the sauce, if you like.