I love chicken breast recipes, not because I particularly like chicken breast meat, but because it’s the foundation for so many fantastic recipes that really it’s only limited by your imagination. Here for example, take some chicken breast meat, potatoes, butternut squash and vegetables, mix it all up, put it in a casserole dish and within an hour you have yourself a fantastic, healthy meal for all the family!
You’ll need four chicken breasts, half a medium sized butternut squash, peeled and diced, 16 small new potatoes, two tablespoons ground coriander, two large onions, one tablespoon thyme, 600ml chicken stock, two garlic cloves, 175g prepared French beans, 100g mange tout, four large flat mushrooms and olive oil.
1. Pre heat the oven to gas mark five (190C). You’ll need a fairly large casserole dish – put this over the hob on a medium heat and pour in a little olive oil. Cover the chicken in a little more oil and season with salt and pepper. Add them into the dish and let them brown on both sides.
2. While the chicken is frying peel and dice the onions. Cut the butternut squash in half – remove the skin and deseed with a spoon. Then cut the squash into cubes roughly an inch in length along each side.
3. Check the chicken is cooked thoroughly right the way through. Once you are happy remove them from the casserole dish and add the onion. Drizzle a little more oil on if required and crush in the garlic. Stir with a spoon coating the onion well in olive oil.
4. When the onions are beginning to hiss add in the rest of the vegetables. The butternut squash, mange tout, french beans, herbs and mushrooms (make sure they are well washed and cut into managable chunks). If needed add a little more seasoning.
5. After a few minutes add the chicken stock and bring to the boil. Once boiled add the chicken to the casserole dish and put the lid on. Put in the oven and leave to cook for around 45 minutes. Serve immediately with a glass of red wine and thick bread rolls.
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