Chicken and lemon casserole

Ingredients

• 6 boneless chicken thighs, or 4 chicken breasts, chopped
• 1 onion, finely chopped
• 2 sticks celery, finely chopped
• 2 cloves garlic, finely chopped
• 2 large carrots, chopped
• 500ml chicken stock
• 1 unwaxed lemon, cut into slices
• 200g green beans
• handful fresh chopped parsley
• salt and pepper
• Frylight
• 12 new potatoes, halved, or 6 regular potatoes, chopped into chunks

Method

1. Spray a large non-stick casserole dish with low calorie cooking spray. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
2. Add the onion, celery and garlic, and cook for a few more minutes until softened
3. Add the carrots, chicken stock, potatoes and lemon slices, season well, cover with a lid, and simmer gently for 30 minutes, being careful not tp let it boil up. If the stock doesn't quite cover the veg then add a little more water so everything's immersed
4. Mix in the green beans, place the lid on and simmer for a further 5-8 minutes.
5. Check that the potatoes are cooked through, and serve sprinkled with chopped parsley (remove the lemon slices as you serve)