Pot spring chicken
Ditch the ready meals and takeaways and try this homemade chicken dish! It's so easy to make that even the most kitchen phobic or cooking novice could manage it.
There is no weighing, no tricky sauces to make and hardly any chopping: just throw all the ingredients into a pot and put your feet up for an hour. It's also extremely healthy, as there is virtually no fat and plenty of nutritious vegetables. The end result is so tasty it might even inspire you to get into the kitchen more often!
Ingredients (Serves 4)
- 1x 2kg free range organic chicken
- Handful of fresh parsley
- 4 bay leaves
- 2 handfuls of salad potatoes
- 2 handfuls of baby carrots
- 1 bulb of fennel (chop off the ends and quarter)
- 2 handfuls of frozen peas
- 2 handfuls of broad beans
- 1 large bag of spinach leaves
- Salt and freshly ground pepper
Place the chicken in a large casserole and cover with water (by about 1 inch).
Add the parsley, bay leaves, carrots, fennel, potatoes, and salt and pepper and bring to the boil. Allow to simmer for 1 hour.
Just before you are ready to serve, add the peas, broad beans and spinach, and cook for 3 minutes.
The chicken should fall apart easily; serve shreds of the chicken in bowls and spoon over the vegetable broth.