This is a firm favourite for cold winter evenings. It has a bit of a spicy kick from the mustard, but not strong enough to offend delicate taste buds! It can be eaten alone, or piled high on the side with other vegetables like broccoli or cabbage.

Per person you will need;

100g diced chicken breast or thigh meat

100g baby new potatoes

2 carrots

1 half a white onion

3 tablespoons of olive oil

Mustard

Brown Sauce

Worcestershire Sauce

Rosemary

A pinch of palt

Black Pepper

500ml chicken stock

1. Dice the onions and fry in the bottom of a large casserole dish until soft, in the oil and salt.
2. Add the chicken, and seal on a high heat. Don’t worry if the chicken isn’t completely cooked – it will be simmered in the stock for more than enough time. Cooking in this way ensures your chicken doesn’t dry out!
3. Pour in the chicken stock, before adding your seasonings – the brown sauce is my secret ingredient for a rich flavour!
4. Bring the stock to the boil, before adding the halved baby new potatoes, and sliced carrots.
5. Boil for 10 minutes before bringing to a simmer.
6. This dish can be left simmering on a very low heat for a long time – the longer the better! We want the chicken to be tender and fall apart once it’s ready to eat.