One-Pot Chicken - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. 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.
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.
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.