Scottish Spring Chicken

Prep Time: 5 mins / Cook Time: 30 mins 4


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 4 chicken thigh fillets
  • Approx 350g baby new potatoes
  • 1 litre hot chicken stock (2 stock cubes)
  • 150g frozen peas / broad beans
  • 200g broccoli / cauliflower – cut into tiny florets
  • 75g spring greens / sliced cabbage
  • 1 tin cannellini beans drained and rinsed (or use other beans)
  • 5 tsp green pesto
  • A handful of grated parmesan cheese to serve – optional


  • 1. Heat the oil in a large non-stick pan and fry off the onion for a couple of minutes. Add the chicken and brown it off a bit before adding the potatoes and stock.
  • 2. Allow to simmer rapidly for about 25 minutes. Then add the veg and cook for a further 5 minutes. Check the chicken is cooked (no raw pink meat in the middle).
  • 3. Add the beans and pesto and stir through. Serve in bowls with a sprinkling of cheese (optional).

Tips and Tweaks

  • By adding chopped fresh herbs at the end – parsley would work really well.