This dish is the epitome of spring — chicken with lots of fresh green vegetables and herbs. The best part is, it cooks up in one pot!
One-pot chicken with spring vegetables
6 skinless chicken thighs
1 lb small new potatoes
1 lb broccoli florets
16 peeled pearl onions
1 diced fennel
12 cloves garlic
1 handful chopped basil, chives, lemon thyme and mint
4 cups chicken stock
1 cup white wine
Splash olive oil
Salt and pepper
1) In a large pot, heat a splash of olive oil. Season and sear chicken.
2) Deglaze with white wine, then add onions, fennel, potatoes and garlic.
3) Top with chicken stock and simmer for 17 minutes.
4) Add broccoli and herbs.
5) Let rest for 3 minutes and serve.