One pot chicken & greens | Jean Hailesarrow-small-leftarrow-small-rightCarat Leftarrowcheckcircle carat downcircle-downcircle-upclockdifficultydownloademailemailfacebooklogo-facebooklogo-instagramlogo-linkedinlinkroundminuspluspreptimeprint“twitterlogo-twitter

Heat oil in a large, heavy-based saucepan on medium-high heat. Brown and seal the chicken a few minutes each side (you may need to do this in two batches). Remove chicken and keep aside.Reduce heat to medium, add leek and garlic, cook until slightly softened. Increase heat, add zucchini and continue cooking for a few minutes. Add mushrooms. Butter can be stirred through to coat vegetables.Return the chicken to the pot. Add the whole bunch of thyme (stems can be removed later).Add cabbage and other green vegetables. Cover for a few minutes.Add seasoning, reduce heat and cook for about 15-20 minutes or until the meat starts to come away from the bone.Check seasoning. Serve and enjoy!