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Categories:
cornstarch thyme olive oil butter chicken thighs onions clove garlic vegetable stock potatoes broccoli scallions fresh basil fresh tarragon nuts extra-virgin olive oil
Viewed: 93 - Published at: 4 years agoIngredients
- 2 tbsp cornstarch
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 tbsp butter
- 1 1/8 lb boneless chicken thighs, skin on
- 3 None small onions, quartered
- 1 clove garlic, peeled and pressed
- 5 oz mixed spring greens
- 1 3/4 cups vegetable stock
- 10 oz new potatoes, halved
- 12 oz broccoli, cut into florets
- 6 None scallions, sliced thinly
- 1 oz fresh basil, chopped, plus extra leaves to garnish
- 1 oz fresh tarragon, chopped, plus extra leaves to garnish
- 1 3/4 oz pine nuts (about 1/3 cup)
- 2 tbsp extra virgin olive oil
Method
- Preheat the oven to 350°F. Mix the cornstarch and dried thyme in a bowl and coat the chicken thighs. Heat half of the olive oil and the butter in a large Dutch oven and brown the chicken, skin down, for 3-4 mins. Turn and cook for another 2-3 mins or until the chicken is golden. Set chicken aside.
- Return the dish to the heat, add the remaining olive oil and saute the onion and garlic for 4-5 mins until softened, then add the spring greens and cook for 3-4 mins. Stir in the stock and potatoes, season to taste and bring to a boil. Cover and simmer for 5 mins, then add the broccoli, scallions and chicken, skin side up. Bake, uncovered, for 15-20 mins until the potatoes are tender and the chicken is cooked through.
- Meanwhile, combine the basil, tarragon and pine nuts in a food processor, adding the extra virgin olive oil slowly to make a pesto. Add pesto to the chicken, and serve garnished with basil and tarragon.
