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  • Recipe:One Pot Spring Chicken
  • Description: I found this recipe in a well known magazine and adapted it for cooking in one pan in the caravan. Serves 4 depending on the size of the chicken thighs and how hungry you are.
  • Preparation Time: 10 minutes
  • Cooking Time: 30 mins approx
  • Ingredients: 1 pack boneless & skinless chicken thighs
    Handful fresh or frozen peas
    1 pack asparagus spears, woody end removed
    1 onion chopped
    Chicken stock cube
    White wine, a little for you and some for the pot.
    Olive oil Clove of garlic crushed.
    Crusty bread to serve.
  • Cooking Method: Gently fry the onion until soft and starting to brown in the olive oil.
    Add the thighs and brown all over.
    Add the garlic if using.
    Add the wine, just enough to cover the chicken, and the stock cube.
    Heat until the wine starts to simmer gently and the stock cube is dissolved.
    When the wine has simmered away to half the quantity, add the asparagus and cover the pan with a lid.
    Add the  peas. The lid will trap the water driven off and steam the asparagus while the peas heat through. The asparagus should be still slightly firm.
    Ensure the chicken is cooked through. The wine should simmer away sufficiently to make a delicious boozy sauce.
    Serve with crusty bread to dip in the sauce.

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