Summer chicken one-pot

Contains pork – recipe is for non-Muslims only
Our June cover star is a lovely, light dish ideal for al fresco dining

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 701
  • fat 35g
  • saturates 16g
  • carbs 38g
  • sugars 5g
  • fibre 6g
  • protein 61g
  • salt 2.44g


  • 8 chicken thighs
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 8 rashers streaky bacon, chopped
  • 400ml stock
  • 500g bag baby new potatoes, halved
  • 200g pack full fat soft cheese
  • 200g broad beans, podded
  • 200g sweetcorn (frozen, fresh or from a can)
  • 200g cherry tomatoes, halved


Chicken thighs make a good-value alternative to breasts, however, if you prefer the white breast meat, then swap for 4 skinless breasts, and simmer for just 20 mins with the potatoes.


  1. Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.

  2. Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins, until the chicken is cooked and the potatoes are tender.

  3. Stir in cheese, then the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

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