Summer chicken one-pot

Contains pork – recipe is for non-Muslims only
Our June cover star is a lovely, light dish ideal for al fresco dining

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 701
fat 35g
saturates 16g
carbs 38g
sugars 5g
fibre 6g
protein 61g
salt 2.44g

Ingredients

8 chicken thighs
2 tbsp plain flour
1 tbsp olive oil
8 rashers streaky bacon, chopped
400ml stock
500g bag baby new potatoes, halved
200g pack full fat soft cheese
200g broad beans, podded
200g sweetcorn (frozen, fresh or from a can)
200g cherry tomatoes, halved

Tip

Tip
Chicken thighs make a good-value alternative to breasts, however, if you prefer the white breast meat, then swap for 4 skinless breasts, and simmer for just 20 mins with the potatoes.

Method

Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.
Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins, until the chicken is cooked and the potatoes are tender.
Stir in cheese, then the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.