Chicken Breast, Squash and Potato Casserole

Chicken breast meat is so easy to use in so many recipes that it actually makes it probably my first choice for meat. You really are only limited by the other ingredients you have in the fridge at the time. This recipe for example is so simple to make, and yet is really tasty and also pretty healthy! Within an hour you’ll have a filling meal for the family.

Ingredients: Four chicken breasts, half a medium sized butternut squash, peeled and diced, 16 small new potatoes, two tablespoons ground coriander, two large onions, one tablespoon thyme, 600ml chicken stock, two garlic cloves, 175g prepared French beans, 100g mange tout, four large flat mushrooms and olive oil.

1. Put on the oven to pre heat at 190C (gas mark 5). Add some little olive oil to a casserole dish and heat over a hob and let it get nice and hot. Rub a little oil over the the chicken breasts with salt and pepper for seasoning before adding the chicken to the pan to allow them to brown on both sides.

2. Peel and slice the onions into small pieces. Peel the butternut squash and using a tablespoon remove the pips. Then cut the squash into cubes roughly an inch along each edge.

3. Once the chicken is sufficiently browned remove from the casserole dish and set aside. Put the onion into the pan with more oil is required, crush in the garlic cloves and stir well with a wooden spoon.

4. Wash and cut up the mushroom and add these to the pan. Add the rest of the vegetable – the butternut squash, mange tout, French beans, coriander and thyme and continue to stir. Add a little seasoning to taste.

5. After a few minutes add the chicken stock and bring to the boil. Once boiled add the chicken to the casserole dish and put the lid on. Put in the oven and leave to cook for around 45 minutes. Serve immediately with a glass of red wine and thick bread rolls.

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