Cook and Clean with Kate

One Pot Chicken Wonder

Serves 4

This is a comforting and warming dish with the added bonus it’s cooked in one pot so less washing up! You can add butternut squash instead of the sweet potato if you prefer or you could even add both. I like to keep the skin on the chicken as it keeps the chicken super moist but you can always remove it before you eat it if you prefer. This can be served with green vegetables on the side for an extra vitamin hit.

What you need

3 tbsp buckwheat flour

8 organic chicken thighs

on the bone, skin on

2 tbsp coconut oil

1 large onion

finely chopped

1 clove garlic

finely chopped

3 sticks celery

finely chopped

200g brown basmati rice

6 carrots

peeled and finely sliced

1 sweet potato

peeled and chopped into 2cm cubes

2 tbsp tarragon

finely chopped

2 tbsp mint

finely chopped

Zest 1 lemon

2 tbsp Dijon mustard

Salt and pepper

550ml organic chicken stock

What you do

Pre-heat the oven to 170˚C.

Begin by spooning the buckwheat flour onto a plate. Season the flour and roll each chicken thigh in the flour to evenly coat all over.

Heat a large casserole dish over a medium heat, add the oil and in batches fry the chicken, skin side down to start with, turning regularly, until golden in colour.

Remove the chicken from the pan and put to one side.

Lower the heat and gently fry the onion, garlic and celery for seven to ten minutes until softened.

Pour in the rice and mix to coat the grains before adding the carrots, sweet potato, herbs, lemon zest, mustard and seasoning.

Add the stock, mix well and then place the chicken thighs on top.

Pop on a lid and place the casserole dish in the oven for 45 minutes until the majority of the stock has been absorbed.

Remove the dish from the oven, and turn the oven up to 180˚C. Remove the lid from the casserole dish and check to see if more seasoning is required.

Place the casserole dish back in the oven for a further 10-15 minutes without a lid to allow the skin to crisp up before serving.