Chicken coriander with greens


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 4 bulb spring onions, with stems
  • 500 g fresh peas
  • 1 bunch thin green asparagus
  • 1 zucchini (courgette)
  • 1 bunch coriander
  • 3 tablespoons olive oil
  • 1 chicken, cut into 8 pieces
  • 700 ml chicken stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board

1 vegetable peeler


Cut the bulb spring onions into quarters and slice the stems.

Shell the peas, peel the asparagus into strips with a vegetable peeler and cut the zucchini into large cubes.

Remove the leaves from the coriander, keeping the stems and tying them together.

Heat the oil in a flameproof casserole dish and sauté the onions for 2 minutes. Add the coriander stems and chicken, pour in the stock and season.

Cook over low heat for 40 minutes, then add the peas, asparagus, zucchini and chopped spring onion stems.

Cook for another 5 minutes.

Remove the coriander stalks and add the leaves to serve.