Here’s a really simple one pan meal which is full of goodness and flavour.
Chicken breasts are seared then it’s just a case of adding pesto, potatoes and stock, followed by anything green you have to hand.
I used asparagus, peas and courgettes (I know the latter divide the nation!) You could add broccoli or green beans.
INGREDIENTS:
4 chicken breasts, skin on
1 leek, sliced
2 garlic cloves, crushed
400g new potatoes halved
75ml white wine
400ml chicken stock
3 tbsp pesto
350g asparagus, woody stalks removed
2 courgettes sliced
200g spinach
100g frozen or fresh peas
4 spring onions sliced
Fresh basil
METHOD:
Season the chicken breasts.
Add some oil to a casserole pan and add the chicken breasts skin side down and cook for 3-4 minutes. Lift out and set aside.
Add the leeks together with another tbsp of oil or a knob of butter and soften for 2 minutes before adding the garlic and potatoes. Season and colour for a minute.
Pour in the wine, let it bubble, then add the stock.
Bring to a simmer then return the chicken to the pan nestling the breasts in but making sure the skin sits proud of the stock so that it stays crisp.
Simmer for 15 minutes then stir in the pesto, and courgettes.
After 2 minutes add the asparagus and peas.
Simmer for 3 minutes then add the spinach to wilt.
Finish with the spring onions and fresh basil.
INGREDIENTS:
4 chicken breasts, skin on
1 leek, sliced
2 garlic cloves, crushed
400g new potatoes halved
75ml white wine
400ml chicken stock
3 tbsp pesto
350g asparagus, woody stalks removed
2 courgettes sliced
200g spinach
100g frozen or fresh peas
4 spring onions sliced
Fresh basil
METHOD:
Season the chicken breasts.
Add some oil to a casserole pan and add the chicken breasts skin side down and cook for 3-4 minutes. Lift out and set aside.
Add the leeks together with another tbsp of oil or a knob of butter and soften for 2 minutes before adding the garlic and potatoes. Season and colour for a minute.
Pour in the wine, let it bubble, then add the stock.
Bring to a simmer then return the chicken to the pan nestling the breasts in but making sure the skin sits proud of the stock so that it stays crisp.
Simmer for 15 minutes then stir in the pesto, and courgettes.
After 2 minutes add the asparagus and peas.
Simmer for 3 minutes then add the spinach to wilt.
Finish with the spring onions and fresh basil.
