Friday, 15 November 2013

Chicken, Pesto and Spring Greens Stew

Chicken, Pesto & Spring Greens Stew

Chopped vegetables


1 onion
400g chicken pieces
1 spring green
2 carrots
300g potatoes
3 tbsps pesto
350ml chicken stock


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

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