Heat the oil in your largest pan – an
extra-large wok with a lid is ideal. Fry
the onion and garlic for a few mins until soft, then pour in the stock and stir in
the potato and herbs.
Add the chicken and bring to the boil.
Stir in the carrots, parsnips and leeks,
then cover the pan and leave to simmer
on a low heat for 40-45 mins, stirring
every now and then, until the chicken
is tender. (Cool and freeze any extra
portions, and use within 2 months –
thaw at room temperature, then reheat
in a pan until bubbling.) Serve with mash
and peas, if you like.