One-pot pistou chicken recipe
Created by The Tesco Recipes team
A vibrant family dinner that can serve a crowd or give you delicious leftovers. This stunning one-pot chicken dish is packed with wonderful seasonal ingredients. Tender roast chicken, peppery puy lentils and an array of veggies come together in this healthy crowd-pleaser, which is made even more delicious with a dollop of spinach pistou sauce.
See method- Serves 6
- Takes 1 hr 50 mins
- 434 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tbsp olive oil
- 1.6kg whole chicken
- 2 leeks, trimmed and sliced
- 2 celery sticks, sliced on the diagonal
- 230g parsnips (about 3), peeled and cut into 1cm pieces
- 1 chicken stock pot, made up to 450ml
- 250g pack ready-to-eat Puy lentils and green lentils
- 170g baby spinach
- 150g frozen peas, defrosted
- crusty bread, to serve (optional)
For the pistou
- 1 garlic clove, chopped
- 50g baby spinach
- 20g fresh basil
- 4 tbsp extra-virgin olive oil
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1820kJ 434.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 18.6gProtein 47.5gFibre 7.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a lidded flameproof casserole dish over a medium-high heat. Add the chicken, breast-side down, and sear for 10 mins until golden all over.
- Transfer the chicken to a plate, then add the leeks and celery to the dish and cook for 5 mins to soften, scarping the bottom of the dish to lift off any caramelised bits. Return the chicken to the dish, breast-side up, then add the parsnips, stock and 500ml water; season. Bring to the boil, cover, then transfer to the oven for 1 hr.
- Meanwhile, to make the pistou, blitz the garlic, spinach, basil, olive oil and 2 tbsp water in a food processor until combined; season to taste. Set aside.
- Stir the lentils into the dish, re-cover and return to the oven for 15 mins. Skim most of the fat from the surface of the broth; discard. Stir in the spinach and peas, season, then re-cover and set aside for 5 mins to wilt the spinach.
- Lift the chicken out of the casserole, letting the liquid from the cavity drain back into the dish, then transfer to a board. Carve into portions then divide between bowls with the veg and broth. Top with a dollop of pistou and serve with crusty bread, if you like.
- See more Roast chicken recipes
Freezing and defrosting guidelines
Freeze pistou only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Food Safety in the Home.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
