One Pot Spring Chicken
One pot spring chicken is an easy spring chicken casserole recipe that combines chicken breast and new potatoes with a variety of spring fresh vegetables and herbs cooked in a simple white wine and stock based sauce.
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Servings: 4
Calories: 503kcal
Equipment
- Large frying pan or skillet
- chopping board
- Sharp kitchen knife
- weighing scales
- Measuring jug
- measuring spoons
Ingredients
- 3 tablespoon olive oil (divided)
- 700 g boneless, skinless chicken breast (4 medium chicken breasts)
- 1 teaspoon sea salt (divided)
- 1 teaspoon black pepper (divided)
- 1 gem lettuce
- 400 g new potatoes (skin on, halved or quartered depending on size)
- 1 leek (washed and sliced)
- 1 stalk celery (chopped)
- 120 g radishes (halved)
- 3 cloves garlic (crushed)
- 250 ml white wine
- 1 ltr chicken stock
- 230 g asparagus
- 200 g frozen garden peas
- 2-3 sprigs fresh tarragon (leaves removed and chopped)
Instructions
- Add 1 tablespoon of olive oil into a large frying pan and place over medium-high heat.
- Season the chicken breasts with ½ teaspoon each of salt and black pepper and add to the pan. Sauté for 3 minutes then turn the breasts over and cook fur a further 3 minutes on the second side. Remove from the pan and set aside.
- Cut the gem lettuce in quarters, cutting through the core and leave it intact so that you have 4 wedges of lettuce.
- Place the lettuce wedges into the frying pan and sauté for 1 minute on each cut side, then remove from the pan and set aside.
- Add the remaining 2 tablespoons of olive oil to the pan, along with the potatoes and sauté for 3 minutes. Now add the leek and celery and continue to sauté for a further 5 minutes.
- Add the radish and garlic to the pan, along with the white wine. Increase the heat to high and reduce the wine by ¾ to a syrup like consistency, this will take around 4-5 minutes.
- Now return the chicken to the pan, all with any of the resting juices, and pour over the chicken stock. Bring to a boil then reduce the heat to medium-low and simmer gently for 10 minutes.
- Add the asparagus, garden peas and tarragon to the pan and cook for a further 5 minutes.
- Check that the chicken is cooked through and add a few more minutes if required.
- Finally add the remaining ½ teaspoon of salt and black pepper to the pan, stir through and add back the sauteed gem lettuce and cook for 1 minute to warm through in the stock.
- Take the pan off the heat and serve.
Notes
- Look for even-sized chicken breasts as they will take roughly the same time to cook through.
- Cooking times will vary depending on the size and thickness of the chicken breasts, so adjust as required.
- Cut the new potatoes depending on the size of potatoes used. Smaller baby potatoes can be left whole or cut in half. While larger new potatoes may need to be quartered.
- Don't be tempted to use more than one pan. The entire meal is cooked in one pan to keep all the flavour in the dish.
Nutrition Facts
One Pot Spring Chicken
Amount Per Serving
Calories 503
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 112mg37%
Sodium 832mg36%
Potassium 1.543mg0%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 7g8%
Protein 44g88%
Vitamin A 1.459IU0%
Vitamin C 54mg65%
Calcium 97mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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