Name: One-pan spring chicken and greens
Total time: 3600 s
Yield: 4
Ingredients: 2 pack skinless boneless chicken thigh; 600 gram leek; 2 clove garlic; 650 millilitre chicken stock; 2 little gem lettuce; 320 gram frozen garden peas; 2 tablespoon crème fraîche; 1 baguette

Step 1

Heat a splash of olive oil in a large non-stick, oven-safe frying or casserole pan over a medium/high heat.

Step 2

Fry the chicken thighs (2 packs) for a few minutes on each side until golden, before removing from the pan.

Step 3

Drain off any excess fat from the pan, then add a little olive oil. Next, add the leeks (600 g) and garlic (2 cloves) , season, and fry for 3-5 minutes until softened.

Step 4

Return the chicken thighs to the pan, pour in the stock (650 mL) , and simmer gently for 30-40 minutes until the chicken is cooked through and the sauce reduced.

Step 5

Preheat the grill.

Step 6

Remove the pan lid, add the baby gem lettuce wedges (2) and peas (320 g) to the pan, simmer for 2 minutes, then pop the pan under the grill for a few minutes to allow the chicken skin to crisp up.

Step 7

Stir in the crème fraîche (30 g) and serve with some slices of crusty baguette (1) to mop up the sauce.

One-pan spring chicken and greens

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