Pollo al Verdeo (Argentinian Chicken with Spring Onion Cream)
Chicken thighs cooked with plenty of spring onions, white wine and a little cream. Serve with mash or rice.
- Time55 min
- LevelEasy
- Costabout £4.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken with the salt and plenty of black pepper. Heat the oil in a wide, lidded frying pan and brown the chicken for 4 minutes each side. Lift out.
8 min - 2
Add most of the spring onions, keeping a handful of the green tops for later, and the garlic. Cook for 4 minutes until soft.
4 min - 3
Pour in the wine and bubble for 3 minutes, scraping the pan. Add the water and mustard powder and return the chicken.
3 min - 4
Cover and simmer gently for 20 minutes until the chicken is cooked through and tender.
20 min - 5
Stir in the cream and simmer uncovered for 5 minutes until the sauce coats the back of a spoon.
5 min - 6
Scatter with the reserved spring onion tops and the parsley, and serve with mash or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.