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Chicken with Spring Vegetables

April 8, 2013

Rocking in the Cold

I’ve given up on planning my springtime outfits.  The sun is was not going to come out for another week but I decided that  was not going to stop me from making the most of my spring time cooking.  Buying vegetables and fruits in season means cheap and cheerful, so I made did my best to make a spring time dish which provided the comfort of a winter meal.  My chicken with spring vegetables is easy to make, full of flavour and cheap as chips.  Satisfying and appetising, a perfect after work meal.

This recipe was adapted from Good Food Magazine’s 101 Cheap Eats (BBC Books, 2003).



2 tbsps sunflower oil, 1 onion (finely chopped), 4 chicken thighs, salt and pepper, dried sage, dried thyme,  225g carrots (peeled and sliced), 250ml vegetable stock, 200g sugar snap peas and mangetout, 200g asparagus chopped, 10 new potatoes (peeled and halved), 10g butter, 150ml creme fraiche,


1. Heat the oil in a large pan.
2. On a medium heat fry the onion and chicken.
3. Season with salt and pepper and 1 tsp each of the dried sage and thyme.
4. Cook the onion and chicken until the chicken browns, for roughly 10 minutes.
5. Add the carrots and fry for 5 minutes. Keep stirring to prevent the ingredients from sticking.
6. Pour in the stock and bring the stock to the boil.
7. Let the chicken simmer for 30 minutes.
8. In the meantime boil the potatoes in a separate saucepan for 20 minutes.
9. Drain the potatoes and put back into the saucepan with the butter.
10. Let the butter melt in the pan and cover the potatoes in it.
11. Mix in 1 tsp of dried sage and dried thyme.
12. Roast for 40 minutes in the oven.
13. When the chicken has been cooked through remove the chicken and vegetables from the heat.
14. When the stew has cooled for 10 minutes creme fraiche can be added to thicken it and to make a one pot dish.
15. Otherwise serve the chicken and vegetables with the roast potatoes.


From → Main Meals

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