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.
You'll need 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. Season the chicken breasts with olive oil, salt and pepper. Put them in a casserole dish and leave over a heat allowing them to cook through, until they are brown on both sides. Now turn your oven on to pre-heat to around 190C.
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. Check the chicken is cooked thoroughly right the way through. Once you are happy remove them from the casserole dish and add the onion. Drizzle a little more oil on if required and crush in the garlic. Stir with a spoon coating the onion well in olive oil.
4. Once the onion begins to sizzle add in the butternut squash. Wash the mushrooms and chop them up and add these in. Stir in well. Also add the rest of the veg - the mange tout, french beans, coriander and thyme. Add a little more salt and pepper to taste.
5. Continue to stir with a wooden spoon and once the mixture begins to cook pour in the chicken stock. Raise the heat and bring the stock to the boil. Once boiled, turn off the heat, add the chicken back to the casserole dish and put in the oven to continue to cook for another 40-50 minutes. Serve piping hot with a glass of red wine and thick crusty bread.
You'll need 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. Season the chicken breasts with olive oil, salt and pepper. Put them in a casserole dish and leave over a heat allowing them to cook through, until they are brown on both sides. Now turn your oven on to pre-heat to around 190C.
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. Check the chicken is cooked thoroughly right the way through. Once you are happy remove them from the casserole dish and add the onion. Drizzle a little more oil on if required and crush in the garlic. Stir with a spoon coating the onion well in olive oil.
4. Once the onion begins to sizzle add in the butternut squash. Wash the mushrooms and chop them up and add these in. Stir in well. Also add the rest of the veg - the mange tout, french beans, coriander and thyme. Add a little more salt and pepper to taste.
5. Continue to stir with a wooden spoon and once the mixture begins to cook pour in the chicken stock. Raise the heat and bring the stock to the boil. Once boiled, turn off the heat, add the chicken back to the casserole dish and put in the oven to continue to cook for another 40-50 minutes. Serve piping hot with a glass of red wine and thick crusty bread.
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