Chicken in a pot

Name: Chicken in a pot
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 500g ripe tomatoes; 2 cloves of garlic; 1 onion; 200g olives; ½ a bunch of fresh flat-leaf parsley; 1 x 400g tin chickpeas; 4 free-range chicken legs; olive oil; 1.5 litres organic chicken stock; 1 fresh bay leaf; 200g baby potatoes

1 hr 35 mins

Not Too Tricky

serves 4

About the recipe

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

nutrition per serving

643

Calories

32%

34.6g

Fat

49%

8.5g

Saturates

43%

7.8g

Sugars

3.7g

Salt

62%

51.9g

Protein

104%

31.8g

Carbs

12%

9.1g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Sarah Tildesley

Ingredients

500g ripe tomatoes

2 cloves of garlic

1 onion

200g olives

½ a bunch of fresh flat-leaf parsley

1 x 400g tin chickpeas

4 free-range chicken legs

olive oil

1.5 litres organic chicken stock

1 fresh bay leaf

200g baby potatoes

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.

Tags

British Mains Meat Chicken

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