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Chicken based 'one pot'

This is a really easy and something all the family might in enjoy too. It doesn't take long to prep and then you can just bung in the oven for 50 mins. It's a Faye Ripley recipe (with a few tweaks to accommodate what we're more likely to have in the fridge!) who I didn't even know wrote recipe books, so the credit for this one goes to her.

Ingredients (serves 4):

  • 6 chicken pieces - I like skinless boneless chicken thighs, but chicken breasts would work well too

  • 1 tbsp olive oil

  • 1 large onion chopped

  • 150g pancetta cubes, or bacon chopped into small strips works too

  • 2 garlic cloves

  • 280g brown basmati rice

  • 700ml chicken stock

  • Juice and zest of a large lemon

  • 2 or 3 sprigs of time, or I've also used frozen chopped thyme which works as well

  • 250g frozen broad beans

  • freshly ground black pepper and salt for seasoning


  • Pre-heat oven to 200/220 degrees (fan/nonfan)

  • In a large casserole dish (one with a lid) - approx 4 litre size, brown the chicken pieces in some olive oil. Remove from the dish and set aside.

  • Add the pancetta/bacon to the dish, along with the onion and fry for a couple of minutes

  • Crush the garlic and add to the dish, stirring for a minute

  • Add the rice and stir so it is coated

  • Add the stock, lemon juice and zest, thyme, broad beans and some salt and black pepper to season, stir and bring to the boil

  • The turn off the heat, add the chicken on the top, put the lid on and put it in the oven for 50 mins

  • Serve with leafy green salad

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