Chicken in a pot

Chicken in a pot

Chicken in a pot

Serves 4
Cooks In1H 35M
DifficultyNot too tricky
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
Recipe From

Jamie Magazine

By Sarah Tildesley
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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
Recipe From

Jamie Magazine

By Sarah Tildesley
Tap For Ingredients

Method

  1. 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.
  2. In a large pan, brown the chicken in a little oil. Drain off any excess fat, then add the tomatoes, stock and garlic.
  3. Simmer for 45 minutes, then add all the other ingredients. Cook on a low heat for a further 30 minutes.
  4. Before serving, shred the chicken from the bone and add it back to the pan, discarding the bones and skin, then season to taste.
  5. Delicious served with garlic mayo and a chunk of crusty bread.
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