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Summer one-pot chicken recipe
Summer one-pot chicken recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Lighten up one-pot chicken by using chicken stock and adding Dijon or wholegrain mustard for an extra kick.
Ingredients:
  • 600g chicken thigh fillets, halved
  • 36.40 gm olive oil
  • 200g yellow squash, thickly sliced
  • 450g kipfler potatoes, peeled, thickly sliced
  • 250g cherry tomatoes, halved
  • 125ml (1/2 cup) chicken style liquid stock
  • 125ml (1/2 cup) cream
  • 20.00 ml fresh oregano leaves, plus extra to serve
  • 150g green beans, trimmed
  • 100g sugar snap peas, trimmed
  • Crusty bread, to serve
Instructions:
  • Season the chicken generously with your favorite herbs and spices. Heat oil in a large heavy-based frying pan over medium heat. Sear the chicken for 1-2 minutes on each side until it turns a beautiful golden color. Remove the chicken from the pan and set it aside for later.
  • Add the squash to the pan and cook while stirring for 2-3 minutes until lightly golden and just tender. Remove the squash and set aside. Continue by adding the potatoes and garlic to the pan and cook for an additional 2 minutes.
  • Combine tomatoes in the pan, stirring occasionally, until they begin to soften, about 5 minutes. Pour in stock and cream, and simmer gently for 2-3 minutes. Add chicken back to the pan along with oregano. Continue to simmer for an additional 4-5 minutes, or until potatoes are fork-tender.
  • Add the squash back to the pan, along with the beans and sugar snap peas. Allow them to simmer for 1-2 minutes until they are heated through. Season generously, then portion into serving bowls and sprinkle with additional oregano and black pepper. Serve with crusty bread.

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