Empty your fridge chicken and pesto one pot

4 Apr
Chicken, vegetable and pesto one pot

Chicken, vegetable and pesto one pot

This simple dish came about last week when I had got some chicken pieces out of the freezer, but had no idea what I was goin to do with them. I had a look through my fridge and found the other ingredients and got cracking!

You could easily adapt this recipe to use the ingredients in your fridge too and it is easily doubled or tripled as necessary.

Empty your fridge chicken and pesto one pot (serves 2)

Chicken is served

Chicken is served

Ingredients:

1 tbsp olive oil

1 onion, chopped

1 carrot, diced

1 stick celery, diced

2 chicken legs, bone in and skin removed

1 leek, sliced into 0.5cm rounds

6 mushrooms, sliced

1 tin chopped tomatoes

1 chicken stock cube

1 large tablespoon pesto

Method:

  1. Preheat the oven to 180C/160fan
  2. In an oven proof and hob proof casserole dish with a lid warm the olive oil over a medium heat and soften the onion, carrot and celery.
  3. Add the rest of the ingredients with half a can (from the tomatoes) of water and stir well. Once the mixture is boiling, place the lid on and put in the oven for 45 – 60 minutes or until you are confident that the chicken is cooked through.
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One Response to “Empty your fridge chicken and pesto one pot”

Trackbacks/Pingbacks

  1. Meal Planning Monday (29.04.13) | bakingaitch - April 29, 2013

    […] Wednesday – Chicken and pesto one pot with the chicken legs (recipe) […]

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