One-Pot Chicken

• 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

1. Preheat the oven to 350u0b0F. 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.
2. 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.
3. 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.

cornstarch, thyme, olive oil, butter, chicken thighs, onions, clove garlic, vegetable stock, potatoes, broccoli, scallions, fresh basil, fresh tarragon, nuts, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/17370 (may not work)