Chicken Primavera in a kotlichThis is a perfect Kotlich dish as measurements don’t need to be accurate use 1 good handful of vegetables per person. I have included weighed measures for those cooking at home. Thighs work best in this as they don’t dry out but if you have fussy friends then feel free to substitute. You can always replace potatoes with pasta.

Serves 4-6


  • 1 tbsp olive oil

  • 1 onion, chopped

  • 500g boneless, skinless chicken thighs

  • 300g small new potatoes

  • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)

  • 350g broccoli, cut into small florets or if in season some beautiful asparagus

  • 350g spring greens, shredded

  • 140g petits pois

  • bunch spring onion, sliced


  1. Heat the oil in your Kotlich, add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

  2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 minutes more.