Many of us try our best to use only fresh, seasonal ingredients, but the latter part of winter can leave even the best of us tired and tested by the limited availability of fresh ingredients and limited seasonal vegetables. Seasonal food shouldn’t include chicken nuggets, but by the end of the darker colder months, sometimes my enthusiasm does wane a little. But it’s Spring! At last, my enthusiasm, just like the sap, is rising once again. I’m fairly certain this is because there is a lot more to seasonal produce at this time of year, than the turnips and potatoes of the last couple of months. Here is one of my favorite meal ideas at this time of year and one that is designed to tempt small, hungry little terrors away from the chicken nuggets that accidentally found their way on to my shopping list.
Chicken and Spring Vegetable Casserole
I often put my casserole pot away at this time of year. Stews and casseroles are a great “one meal in a pot” option that can be prepared in advance and/or frozen – probably why I like them so much. Sometimes summer cooking seems more “faffy” and time consuming but there are some casseroles that are light and they are ideal for spring or summer eating. These also tend to suit quicker cooking times so can be prepared and eaten on the day – but still have the benefit of the “one pot meal” approach, and you can still freeze them if necessary.
For this one you’ll need the following:
- A medium to large chopped Onion, fry this to soften in Olive oil.
- Around half a pound of chicken thighs – skinless are best.
- Two thirds of a pound of new potatoes.
- Broccoli, Spring Greens and a bunch of Spring Onions. You’ll need around a half to three quarters of a pound of Broccoli and Greens. Chop the spring onions finely, shred the greens and chop the broccoli.
- A pint of vegetable stock – your own favorite brand will be fine, but this is a relatively low fat dinner so you might want to source a lower fat variety.
The (Easy) Preparation
Once the onions have softened, add the chicken and continue to fry until it is browned. Next in go the potatoes, the stock and salt and pepper to taste. Allow the ingredients to boil, then cover and simmer for around thirty minutes to thoroughly cook the chicken. Add the broccoli, greens and spring onions and cook, covered, for around ten minutes. Additional ingredients that go well in this dish include a dash of pesto, petit pois or frozen peas. These can all be added at the same time as the broccoli.
As mentioned above, this a quick, easy recipe to prepare. Casseroles suit adaptation to your own tastes well, and a little grilled bacon, chorizo, cauliflower and other vegetables can be easily substituted depending on personal tastes. The basic idea is that this is a light meal, relatively low in fat, that will provide a good spring or early summer meal to tempt the whole family. As mentioned it’s quick to cook with fresh ingredients, but it can be made in bulk and frozen to save time on week nights.
Charlotte actively blogs about Travel, Beauty, Food & Drink covering everything from the latest fashion products to Fruit and veg delivery. On her spare time she loves shopping, discovering new products & enjoys getting lost in new places as she writes away.