SPRING CHICKEN IN A POT
Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
- Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SPRING CHICKEN CASSEROLE
From a old recipe card I found during a clean up. Times are estimated. Based on Annacia's review I would suggest adding more flour or adding less stock.
Provided by ImPat
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Heat the olive oil in a frying pan over a high heat.
- Season the chicken with pepper on both sides and then add them to the frying pan and quickly brown on both sides.
- Remove chicken and drain on paper towel and then transfer to a large casserole dish.
- Reduce the heat and add the baby onions, carrots, the garlic, the potatoes and the mushrooms and fry for 5 minutes stirring occasionally.
- Remove the vegetable from the pan with a slotted spoon and drain on kitchen paper and then add to the casserole dish.
- Sprinkle the flour into the pan and then blend in the stock, stirring until thickened and then add the tomatoes and half of the chopped parsley and stir well and then add to the casserole dish.
- Cover the casserole dish with a lid and cook in the oven for 45 minutes.
- Serve sprinkled with the remaining chopped parsley.
SPRING CHICKEN ONE-POT
Use basil pesto and crème fraîche for the sauce in this Italian-inspired casserole with greens and new potatoes
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 666 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 2.5 milligram of sodium
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
EASY ONE-POT CHICKEN CASSEROLE
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
- Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.
Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium
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