- ¼ small butternut squash, peeled and diced (200g approx)
- 8 small new potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tsp ground coriander
- 1 tbsp thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 600ml chicken stock
- 1 garlic clove, crushed
- 2 skinless chicken breasts
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 175g prepared French beans, courgette or broccoli
- 25g pitted green olives in brine, drained
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.
Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through. Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.