Hearty stews and casseroles can feel a little too heavy in the spring months but it doesn’t have to be the end of them.
With the right ingredients, it’s easy to whip up a filling meal with a seasonal twist, packed full of vegetables and goodness.
British chef Jamie Oliver has the perfect recipe that achieves just that, which he calls “chicken in a pot”.
Made with a combination of chickpeas, tomatoes, olives, potatoes, herbs and of course, chicken, it’s the ultimate spring dinner.
Sharing the recipe from his magazine, Jamie said: “This easy one-pan recipe is quick, delicious and works brilliantly with budget-friendly chicken legs. Winner, winner, chicken dinner!”
Method
Start by halving the large tomatoes then finely slice the fresh garlic cloves. Set these aside and move on to the onion.
Peel the onion first then chop it into small chunks, or dice it if you prefer. Next, remove the stones from the juicy olives and set them aside with the other prepared ingredients.
Pick the parsley leaves from the stalks and chop finely then drain the chickpeas and set aside. Prepare a large non-stick pan with a drizzle of cooking oil over medium heat on the stove.
Add the chicken legs and cook for a few minutes until browned, taking time to drain away any excess fat.
Next, add the tomatoes, pour in the stock and sprinkle the chopped garlic all over. Simmer for 45 minutes to meld the flavours together before adding the remaining ingredients.
Cook on low heat for a further 30 minutes to reduce the liquid down further. Before serving, shred the chicken from the bone and return it to the pan.
Discard the bones and skin, then season the dish to taste. Jamie suggested serving the dish with garlic mayonnaise and some delicious crusty bread.
