|Chicken, Pesto & Spring Greens Stew|
400g chicken pieces
1 spring green
3 tbsps pesto
350ml chicken stock
- Marinade the chicken pieces in 2 tbsps of pesto for 2-12 hrs.
- Heat the oil and fry the onion and chicken until the chicken is slightly browning.
- Add the chicken stock to the pan with lots of grinded black pepper, spring greens, carrots and potatoes.
- Simmer for 20-30 mins on the hob or slow cook for 4-6 hours.
- Stir in 1 tbsp pesto before eating.