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Chicken and vegetable one-pot

Tutor: Filomena Komodromou, nutritional therapist, Bread n Butter CIC

Join Filomena from Bread n Butter CIC as she demonstrates how to make a tasty, healthy Chicken & Vegetable One Pot. Bread n Butter is a social enterprise that teaches the basic life skills of cooking and sustainable, healthy independent living.

This recipe serves 4 people.


Set out your ingredients and equipment.

Video time

30 minutes

Chicken and vegetable one-pot | Virtual Village Hall | Royal Voluntary Service

a close up of a cooking chicken and vegetable one pot in a blue cooking pot with someone pinching fresh rosemary into it
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  • 1-2 onions, finely sliced
  • 2 cloves of garlic, finely chopped
  • 4 chicken thighs, skin on
  • 3 large potatoes, cut into 6-8 chunks
  • 3 carrots, peeled and cut into chunks
  • Half a pack of green beans, cut in half
  • 1 stock cube with 400ml water
  • 1 tsp of dried herbs or any fresh herbs you have, finely chopped
  • 2 tbsps vegetable oil
  • Salt and pepper (not included)
  1. In a large frying pan or pot (with a lid) place some oil and over a medium heat brown the chicken thighs (4-5 minutes) on each side.
  2. Prepare the vegetables whilst the chicken is browning.
  3. Remove the chicken from the pan and place all the prepared vegetables in the pan with a good pinch of salt and pepper.
  4. Fry them for five minutes before adding the stock cube
    (broken up) into 400ml of water.
  5. Add the dried herbs and place the chicken on top of the vegetables, and place the lid on the pan.
  6. Allow to cook for 20-30 minutes over a low heat until all the vegetables are soft .
  7. Serve straight away with rice, crusty bread or green