Herby chicken casserole

Ingredients

• 3 chicken breasts, finely diced
• 1 sweet potato, peeled and finely diced
• 1 large carrot, peeled and finely diced
• 1 onion, finely chopped
• 1 parsnip, peeled and finely diced
• 1 leek, finely chopped
• 3 cloves garlic, finely chopped
• 1 stick celery, finely diced
• 3 tsp cornflour
• 1 tsp dried thyme
• 1 tsp paprika
• juice 1 lemon
• salt and pepper
• 1 tsp mustard powder
• 1 litre chicken stock
• small bunch parsley, very finely chopped
• 2 tbsp tomato puree
• Frylight

Method

1. Get all of the veg prepared, and the stock made up
2. Fry the onion in a casserole dish, in frylight for about 5 minutes until softened, add the garlic, leek and celery and stir fry for another 3-4 minutes
3. Stir in the sweet potato, carrot, parsnip and then add the chicken stock. Stir well.
4. Add the tomato puree, thyme, lemon juice, paprika, mustard and salt and pepper, Stir and bring to the boil
5. Add in the chicken, and leave on a simmer.
6. Prepare the cornflour by stirring in a couple of tablespoons of boiling water into it in a small bowl to make a smooth paste, then add into the casserole and stir in.
7. Simmer gently for 30 minutes. If it starts to look a little dry, top up with extra boiling water.
8. Stir in the parsley, and simmer for a further 10 minutes.
9. Serve on its own, or with cous cous and green veg.