Spring Chicken One Pot
- A drizzle of olive oil
- 8 chicken thighs
- 3 cloves of garlic, sliced
- 1 leek, sliced
- 1/2 bulb of fennel, sliced
- 50ml white wine (optional)
- 2 tbsp plain flour
- 450ml chicken stock
- 4 baby courgettes, sliced in half
- 50g sugar snap peas
- 50g frozen peas
- 400g tin butter beans, drained
- 100g crème fraîche
- 50g baby spinach leaves
- Salt and pepper
- 5g flat leaf parsley, chopped
1 Heat a drizzle of olive oil in a large saucepan. Add the chicken thighs and cook for 5 minutes. Turn the thighs over and cook for a further 5 minutes. Remove and set to one side.
2 Add the garlic, leek and fennel to the pan, sauté for 3 minutes.
3 Add the white wine and cook for 1 minute.
4 Add the flour, stir well and cook for 1 minute.
5 Add the chicken stock stir well and bring to a simmer.
6 Return the chicken thighs to the pan, cover and simmer for 10 minutes.
7 Remove the lid and simmer for a further 5 minutes.
8 Add the courgettes, sugar snap peas and frozen peas. Simmer for 5 minutes.
9 Add the butter beans, crème fraîche and spinach, cook for 2 minutes to warm through.
10 Season to taste and garnish with chopped flat leaf parsley.
CHEF’S TIP We have used butter beans in this recipe but these can be swapped for chickpeas or cannellini beans. Feel free to swap and change the spring vegetables you use in the dish, asparagus, broad beans and fine beans all work well as an alternative.