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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
Instructions
- 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.
