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. While you cook the chicken over the hob peel and chop the onions and squash - the squash will need all the seeds removing with a spoon and then cut into cubes of around 2cm on each side.
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. 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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