Recipe and image adapted from bbcgoodfood.com
Serves 2-4
Ingredients:
- 1 Tbs any Olive~Me & Co. plain EVOO
- 1 onion, chopped
- 4 skinless, boneless chicken thighs
- 10 small new potatoes
- 425 ml low salt vegetable or chicken stock
- 1 small head broccoli, cut into small florets
- 350g spring greens or curly kale, shredded
- 140g petits pois (very small green peas)
- bunch green onion, sliced
- 2 Tbs pesto
- Freshly ground black pepper, to taste
Instructions:
- Heat Olive~Me & Co. EVOO in a large, heavy pan. Add the onion, sauté until softened (about 5 min). Add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
- Add the broccoli, spring greens or curly kale, petit pois and green onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
