Spring has sprung and we want to let you know that casseroles are not just for winter! Why not try this light, vibrant one-pot is packed with spring veg and herby pesto...
1 tbsp olive oil
1 onion, chopped
500g boneless, skinless chicken thighs
300g small new potatoes
425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
bunch spring onion, sliced
2 tbsp pesto
Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened.
Next add the chicken, then fry until lightly coloured.
Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil.
Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil.
Cover, then cook for 5 mins more, stir in the pesto and heat through.