One Pot Spring Chicken Stew
This easy Spring Chicken Stew is a light and flavorful one-pot meal made with tender chicken, baby potatoes, fresh greens, peas, and bright lemon.
Servings: 4 servings
Calories: 406kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 lbs boneless, skinless chicken thighs
- ½ lbs small new potatoes
- 2 cups chicken stock
- 3-4 cups spring greens shredded
- 1 cup spring peas
- 1 bunch spring onions sliced
- 2 tablespoons pesto
- 1 tablespoon fresh herbs like parsley, thyme, chives, or rosemary, chopped
Instructions
- Heat oil in a large, heavy pot, like a Dutch oven. Add the chopped onion and saute until softened.
- Season the chicken with salt and pepper and then add it to the pot; brown on all sides.
- Stir in the stock and potatoes; bring to a boil. Cover and simmer for 25 minutes, or until the potatoes are tender and the chicken is cooked.
- Stir in spring greens, peas, spring onions and fresh herbs; return to a boil. Cover and cook for 5 minutes more or until the peas are cooked. Stir in pesto, lemon zest and juice to taste and season with salt and pepper to taste before serving.
Notes
- Spring Greens: Swap greens based on availability (spinach, kale, or cabbage all work well). Add greens at the end to keep them vibrant and tender.
- Variation: For a richer stew, stir in a splash of cream before serving
- Storing: Store in the refrigerator for up to 3 days. Leftovers reheat beautifully.
Nutrition
Calories: 406kcal | Carbohydrates: 34g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 556mg | Potassium: 1396mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3768IU | Vitamin C: 82mg | Calcium: 124mg | Iron: 6mg