Chicken potato pot

Ingredients

4 Medium Vivaldi potatoes cut into small cubes

1tbsp Olive oil

1 Onion, finely chopped

1 Clove of garlic, chopped

2 Small courgettes, thickly sliced

4 Skinless Chicken breasts cut into small chunks

6 Mini carrots, peeled and cut in half lengthways

6 Mini sweetcorns cut in half lengthways

300ml Chicken stock

50g Tender stem broccoli

Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.

In a large pan heat the oil and add onion, garlic, courgettes and chicken, cook for 3-4 minutes.

Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.

Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.

Recipe courtesy of lovepotatoes.co.uk

Serving size 4