If you’re an avid lover of one-pot recipes, you simply cannot go past the delicious and easy spring chicken in a pot. While winter is the perfect time to create thick, hearty stews, spring combines the ease of one-pot creations with cuisine that won’t inspire guilt. This quick and light recipe is sure to satiate and delight, as well as pack a flavoursome punch that will have everyone at the table begging for more.
Prep: 15 minutes
Cook: 45 minutes
700g boneless, skinless chicken thighs
4 Desiree potatoes, roughly cubed
2 medium carrots, roughly sliced
200g snow peas, tips removed and cut diagonally in half
2 cloves of garlic, sliced
1 brown onion, roughly chopped
300ml chicken stock
2 tbsp olive oil
½ cup flat leaf parsley, chopped
1 bay leaf
Preheat oven to 180ºC.
Heat oil in a large, heavy based pot. Once hot, add onion and garlic and fry until softened.
Add chicken thighs and cook until browned all over.
Add carrots, potatoes, bay leaf and chicken stock and mix together with a wooden spoon. Reduce heat and simmer with the lid on for around two minutes.
Place pot in the oven and cook for 35 minutes or until the vegetables are cooked through.
Mix in snow peas and garnish with parsley.
When buying your ingredients, be sure to have a look at your local Farmer’s Market. Not only do they provide amazingly fresh ingredients, but they are also much cheaper than supermarkets and are usually chemical-free. Farmer’s Markets are generally held weekly; however, this can vary depending on your location.