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Nutrition: per serving

  • kcal339
  • fat10g
  • saturates3g
  • carbs27g
  • sugars12g
  • fibre8g
  • protein36g
  • salt0.5g
    low

Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
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Recipe from Good Food magazine, April 2009

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Comments, questions and tips (238)

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Overall rating

A star rating of 4.5 out of 5.275 ratings

joni.farrington

How is it possible to cook this amount of vegetables,- Potatoes, broccoli, etc., etc., in such a small amount of liquid? The amount in the photo is definitely more. Everyone seems to have had to adjust it in some way. This is yet another recipe where you wonder if BBC Good Food actually tried…

BoonieB avatar
BoonieB

Did you read the stock ingredient correctly? 435ml is 3/4 pint of water. We find it quite soupy, which we like.

emmahenry

I thought this came out good. Just added some white wine vinegar, garlic, lemon juice and ginger to make the broth more punchy. Think that’s where it needs some extra oomph

ellsey

Boiled dry and burnt everything. Rubbish

Michelle Morley avatar

Michelle Morley

I cooked this a few weeks ago for a couple of very fussy family members and it went down a treat. Clean plates all round. Since then, we've cooked it a couple more times, playing around with the green veg we use, depending on what is on offer at the market. This is a firm favourite now.

davidkeir1985w1qHToty

A lovely clean dish. No need to add extra water as some have suggested. The spring greens will wilt with the steam, if you add a lid. Definitely worth adding some garlic after the onions have been sweated down. It’s also worth being very generous with your pesto.

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