serves 4
ingredients
2 tablespoons olive oil
4 chicken breasts
1 bunch of spring onions,
trimmed and chopped
350g/12oz carrots, sliced
100g/4oz green beans, trimmed
and sliced
600ml/1pt chicken stock
350g/12oz new potatoes
2 tablespoons cornflour
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large flameproof casserole dish, and add the chicken
breasts. Gently fry for 5–8 minutes until browned on both sides. Lift from
the casserole dish with a slotted spoon and set aside.
• Add the spring onions, carrots and green beans to the dish, and gently
fry for 3–4 minutes.
• Return the chicken to the casserole dish, and pour in the stock. Add the
potatoes, season with salt and pepper, and bring to the boil. Cover the
casserole dish, transfer to the oven and bake for 40–50 minutes until the
potatoes are tender.
• Blend the cornflour with 3 tablespoons cold water. Add to the casserole,
stirring until blended and thickened. Cover and cook for a further
5 minutes. Serve immediately.
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