Ingredients
1 tsp olive oil
1 large leek
(250g), white part only, roughly chopped
2 cups salt-reduced chicken stock
2 cloves garlic
peeled and bruised
1 tbsp pesto
from a jar
500g skinless chicken thighs
1 asparagus
(100g), wooden ends removed, cut into bite-sized pieces
100g broccoli florets
cut into bite-sized pieces
¼ cup fresh basil leaves
(10g), finely sliced
Equipment
- 1 large frying pan or saucepan
Instructions
- Heat oil in a large frying pan or saucepan and add leek with a small pinch of salt.
- Cook leeks on low for 10 minutes or until leeks are soft.
- Add stock, garlic, pesto and chicken and bring to a gentle simmer.
- Cover and allow to simmer gently for 12 minutes.
- Add asparagus, broccoli and basil and simmer uncovered for 3-4 minutes, or until vegetables are cooked.
- Remove garlic cloves, spoon into individual bowls and serve.
Notes
Tip
If the stock does not fully cover the chicken, you may want to turn the chicken pieces over halfway through cooking.
Tip
For extra flavour you can leave the garlic pieces in, but mash them before serving.
