One Pot Wholesome Chicken


I am a big one pot cooking fan, because as a mum, I have 3 goals when cooking:

  • Make it appealing
  • Make it tasty
  • Make it easy

Note, my husband will use Heston’s recipes and produce beautiful complicated stuff. Everyone’s happy.
This dish can be adapted to suit gluten-free, simply use gluten-free bread or potatoes. Other options will require an extra pot.
Can be adapted for babies and BLW
Kids can munch on quality chicken bones, remove spiky bones/cartilage
Preparation: 15mins. Note you can prep this dish in advance. See bottom of the article. Cooking: 1hr


  • Quality Chicken Pieces: 600g
  • Bread Left over cut in thick slices (gluten-free options our potatoes)
  • Carrots: 3 large, julienned
  • Celery Sticks: 4 sliced
  • Prunes: pitted 50g
  • Onion: 1 chopped
  • Cider: 1 cup (unsweetened)
  • Apple cider Vinegar: 1/2 cup
  • Thyme, Sage: a few sprigs
  • Parsley: chopped finely
  • Butter: 20g
  • Olive oil: 2tbsp
  • Garlic: 1 clove
  • 1 stock cube of choice dissolved in 400ml of water

Let’s do it:

  1. You will need a heavy saucepan or pot.
  2. Heat the pan, add 1tbsp of olive oil, and the chunks of left over bread, cook evenly on all sides. Set aside.
  3. Bring the empty pan back to the stove. Add butter, onion, vegetables, thyme and sage, sweat for a few minutes until soft,
  4. Add chicken, and cook on all sides for a few minutes,
  5. Deglaze with cider and apple cider and bring to simmer
  6. Add stock and prunes and cover partly
  7. Let the magic happen for 1hr
  8. In the meantime, rub the garlic on the bread and cut the bread in thick chunks.
  9. 10 minutes before serving add the bread to heat and soften slightly.
  10. When ready to serve, spread the parsley.

Bon appetit.