One-pots aren’t just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs
Prep:10 mins
Serves 4
2 tbsp olive oil500g leeks, finely sliced2 plump garlic cloves, finely sliced2 thyme sprigs, leaves picked8 chicken thighs, skinless and boneless500g new potatoes, larger ones quartered, smaller ones halved350ml chicken stock200g green beans350g frozen petit poislemon wedges, to serve
STEP 1Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.STEP 2Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
