Error during authentication for model gpt-4o-mini: Failed to create temporary account. Status: 400, Details: You are not allowed to sign up.
Ingredients
1 tbsp olive oil
8 chicken thighs bone in
1 onion sliced
200 g streaky bacon chopped
1 carrots chopped
2 large spring greens shredded
600 ml chicken stock see
300 g baby new potato
2 tbsp crème fraîche
2 tbsp basil pesto
Equipment
frying pan
Directions
Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over.
Remove the chicken to a plate and cook the onion and bacon for 5 mins until softened and lightly coloured.
Return the chicken to the pan, and add the remaining ingredients, except the crme frache and pesto, along with plenty of freshly ground black pepper. Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.
Stir in the crme frache and pesto.
Serve with some crusty bread for mopping up the sauce, if you like.
