Peas, Potatoes and Chicken in a Pot: Ärtor, Potatis och Kyckling i en Gryta

Rachel Khoo's Swedish-inspired one-pot chicken features a whole chicken cooked in broth with crisp peas and corn and tender potatoes.

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Introduction

I don’t think it matters where you live in the world: there is something universally comforting about chicken cooked slowly in broth. This is a dish that I’ll make on a cold day, of which there are many in Sweden, whether in winter or in summer. The slightly spicy green sauce is a riff on the Argentinian chimichurri sauce, which I fell in love with when I did a pop-up restaurant in Buenos Aires. Instead of chillies I’m using horseradish, which can certainly match a spicy chilli in terms of heat (I’ve been known to cry a fair amount while grating the fresh stuff).

Serves 4-6
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min

Ingredients

1 whole chicken (about 1.25kg)
sea salt
2 corn cobs
3–4 tbsp rapeseed oil
2 onions, washed not peeled, halved
1 bay leaf
500g new potatoes, scrubbed
200g frozen peas
200g sugar snap peas
For the sauce:
2 tbsp finely chopped fresh parsley
1 spring onion, finely chopped
2 tbsp finely grated horseradish
2 tbsp finely chopped fresh chives
4 tbsp white wine vinegar
150ml extra mild rapeseed oil or light olive oil

Instructions

Cut the chicken into 8 pieces by laying the chicken on the board breast side up. Pull a leg away from the body to see where it attaches, then slice through the skin between the thigh and the breast.

Pop the thigh out of the socket, then use a knife to cut all the way through. Cut between the drumstick and the thigh. Repeat on the other side. Pull the wings away from the body and make a small cut on either side through the skin. Pop the wing out and cut all the way through on both sides.

Now flip the chicken over and use scissors to cut around the sides of the backbone to remove it. Finally, cut right through the breastbone to separate the two breast pieces. Season the chicken pieces with plenty of salt. If the corn cobs are still in their husks, remove them, then cut each cob into 4 chunks.

Put 2–3 tablespoons of oil into a large pan and fry the chicken pieces on all sides until golden. You will need to do this in batches so as not to overcrowd the pan, adding more oil if necessary.

Once the chicken is nicely golden, return all the pieces to the pan, along with the corn cobs, onions, bay leaf and just enough water to cover it all. Bring to a gentle simmer and cover.

Simmer for 30 minutes, then add the potatoes and cook for another 10–15 minutes until the potatoes are tender. Taste for salt. Just before serving, add the peas and sugar snaps.

To make the sauce, mix everything together and taste for salt, adjust accordingly and serve alongside the stew.

Top tips / If there are leftovers, I pick off any meat from the bones and put it back in the pot, then throw in some pasta to make a thick soup. The sauce is also excellent with other meats, poured over grilled halloumi or even as a salad dressing.

Get ahead / This is great made a day in advance, as the chicken has more time to develop in flavour. Just don’t add the peas and sugar snaps until you reheat it.

 

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