Can you tell I am so ready for Spring? I am 100% in the Spring zone, the weather just needs to catch up with me! So I have another lovely Spring recipe to keep me going until it actually kicks in. This Spring Chicken Casserole has in season spring greens, leek, spring onions, peas and new baby potatoes all in a very tasty pesto sauce. Not to mention that juicy, tender chicken, yeah this is full of goodness and it will warm your cockles!
I have been making this recipe for about 4 years now and it is almost like a passage to Spring for me, but in recipe form. It has evolved a bit from it’s original form which is this recipe here by BBCGoodfood. This site was like an old friend to me when I started to explore cooking, it is still a site I go when I want a reliable recipe for a classic sauce or cake, I’d say I have a 95% success rate with the recipes I have tried from there. (This is not an add by the way!) The first time I cooked it I was worried my girl would balk at all the greens, but no she loved it! Always full of surprises my girl! Anyway thankfully she still loves spring greens, I think it’s the Irish in her she loves all cabbage 😉
Now, let me tell you about spring greens, well they are in season right now, they are part of the brassica family which we know to have amazing health benefits, and spring greens are the same. They are bursting with vitamin C and vitamin K, so think immune boosting and bone building, they also have anti-inflammatory compounds which may help protect your heart health. They are best cooked, steamed or stir-fried and are great added to a casserole at the end of cooking. So if you get a weekly veggie box delivered to your door they are sure to be in it soon, and this recipe is perfect for those lovely spring greens.
Before I go, it’s Mother’s day this Sunday and I would like to wish all the lovely, amazing Mum’s out there a lovely day whatever you do xxx
This recipe is:
- High in Protein
- High in Fiber
- High in Vitamin C
- High in Iron
- High in Vitamin A
- Gluten Free
Spring Chicken Casserole
- 650 g chicken pieces , I used a mix of thighs & drumsticks
- 1 leek (180g) cleaned & sliced
- 350 g baby potatoes , scrubbed
- 250 g Spring greens , shredded
- 4 Spring onions , sliced
- 150 g frozen petit pois
- 500 g vegetables stock (low sodium)
- 2 tbs olive oil
- 3 tbs pesto
- A small bunch of lemon thyme , about 5 sprigs
- Freshly ground black pepper , a couple of grinds
- A pinch of sea salt
Pre heat the oven to 180 C (I use a fan assisted electric oven, please adjust according to your oven)
Heat the oil in a large lidded stove to oven casserole dish, add the chicken pieces and slightly for about 10 minutes. Remove the chicken to a bowl.
Add the leeks to the casserole dish and cook until soft, about 7 minutes, add the chicken and potatoes into the dish and cover with the stock. Season with a pinch of sea salt and a good grinding of black pepper. Place the lid on the casserole dish and cook in the oven for 30 - 35 minutes or until the chicken and potatoes are cooked.
Carefully remove the dish from the oven and stir in the pesto, now add the peas, spring greens and spring onions, stir and make sure it's all in the liquid, add a little more water if needed, it doesn't need to be completely covered though. Replace the lid and cook for another 10 - 15 minutes until the spring greens are wilted.
Notes: You can use chicken with or without skin for this recipe.