A Spring Chicken in a Pot
If asparagus is in season, slice 4-6 trimmed spears at an angle and add them to the pot 4-5 minutes before the end of the cooking time for extra deliciousness in this spring pot.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
6 large organic, free-range
chicken thighs or drumsticks
2 tbsp extra virgin olive oil
2 medium onions, roughly chopped
450ml homemade chicken stock
12 small new potatoes
Sprig of thyme
1 Hispi or spring cabbage,
finely sliced
150g peas, podded weight
1 tbsp chopped tarragon
4 spring onions, sliced
2 tbsp coarsely chopped
flat-leaf parsley
Flaky sea salt and freshly
ground black pepper
4-5 tbsp double cream or
crème fraîche (optional)
Method
Season the chicken pieces well with salt and pepper.
Heat the olive oil in a 4.2-litre heavy casserole over a high-ish heat, add the chicken and brown them lightly on all sides.
Stir in the onions, then add the well-flavoured stock, potatoes and a nice sprig of thyme. Season with salt and pepper. Bring to the boil, then cover with a lid and simmer for 30 minutes.
Remove the thyme sprig, add the cabbage and simmer gently for a further 5-6 minutes, uncovered. Add the peas and tarragon and cook for another couple of minutes. Stir in half of the spring onions and parsley, saving the rest to scatter over the top. Season to taste, add the cream or crème fraîche (if using) and serve.
