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One-pot chicken and spring greens

One-pot chicken and spring greens


Tender chicken, fresh green veg — and minimal washing-up with one pot. It’s a win-win!

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1340kj 321kcal
  • Fat
    Med 29%
  • Saturates
    Med 20%
  • Sugar
    Low 5%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 10g


  • 1 tbsp Co-op vegetable oil
  • 750g Co-op British chicken drumsticks and thighs
  • 1 onion, finely chopped
  • 1 garlic bulb, cut in half
  • 2 tbsp Co-op white wine vinegar
  • 500ml chicken stock, made with 1 stock cube
  • 200g pack Co-op sliced spring greens
  • 120g frozen Co-op garden peas
  • Reduced fat crème fraîche, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Heat the vegetable oil in a large ovenproof pot over a high heat
  3. Season the chicken then fry skin-side down for around 3 mins on each side, until golden
  4. Transfer to a plate and set aside
  5. Reduce the heat to low, then add the onion and garlic to the pot, cut-side down
  6. Fry for 4-5 mins, stirring often
  7. Add the vinegar and cook for 30 seconds
  8. Pour in the chicken stock, increase the heat to high, and bring to the boil
  9. Once boiling, take off the heat, then return the chicken pieces, skin-side up, to the pot
  10. Transfer to the oven and cook for 20 mins
  11. Remove the pot from the oven, and, using a wooden spoon or tongs, put the spring greens and peas into the broth, leaving the chicken skin exposed
  12. Return to the oven for another 10 mins
  13. Take the pot to the table so everyone can help themselves to the chicken, spring greens and peas, with the crème fraîche on the side, if they want it

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