Spring Chicken Casserole

Main courses

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 1 hour


1 tbsp olive oil
1 onion, chopped
500g boneless, skinless chicken thighs
300g small new potatoes
425ml vegetable stock
350g broccoli, cut into small florets
350g spring greens, shredded
140g frozen peas
bunch spring onion, sliced
2 tbsp pesto



  1.  Heat the oil in a large, heavy pan.
  2. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.
  3. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil.
  4. Cover, then simmer for 30 mins until chicken is cooked.
  5. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil.
  6. Cover, then cook for 5 mins more, stir in the pesto and serve