Chicken in a pot

Name: Chicken in a pot
Total time: 1 h 35 min
Yield: 4
Cuisine: british
Ingredients: 500 g ripe tomatoes; 2 cloves of garlic; 1 onion; 200 g olives; ½ a bunch of fresh flat-leaf parsley; 1 x 400 g tin chickpeas; 4 free-range chicken legs; olive oil; 1.5 litres organic chicken stock; 1 fresh bay leaf; 200 g baby potatoes

“This easy one-pan recipe is quick, delicious and works brilliantly with budget-friendly chicken legs. Winner, winner, chicken dinner! ”

Serves 4

Cooks In1 hour 35 minutes

DifficultyNot too tricky

Jamie Magazine Chicken British Mains Potato

Nutrition per serving

Calories 643 32%
Fat 34.6g 49%
Saturates 8.5g 43%
Sugars 7.8g 9%
Salt 3.7g 62%
Protein 51.9g 103%
Carbs 31.8g 12%
Fibre 9.1g -

Of an adult's reference intake

Jamie Magazine

By Sarah Tildesley

Tap For Method

Ingredients

500 g ripe tomatoes
2 cloves of garlic
1 onion
200 g olives
½ a bunch of fresh flat-leaf parsley
1 x 400 g tin chickpeas
4 free-range chicken legs
olive oil
1.5 litres organic chicken stock
1 fresh bay leaf
200 g baby potatoes

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Sarah Tildesley

Tap For Ingredients

Method

Halve any large tomatoes, then peel and finely slice the garlic. Peel and chop the onion, stone the olives, and pick and roughly chop the parsley. Drain the chickpeas.
In a large pan, brown the chicken in a little oil. Drain off any excess fat, then add the tomatoes, stock and garlic.
Simmer for 45 minutes, then add all the other ingredients. Cook on a low heat for a further 30 minutes.
Before serving, shred the chicken from the bone and add it back to the pan, discarding the bones and skin, then season to taste.
Delicious served with garlic mayo and a chunk of crusty bread.