- 200g Small Butternut Squash, diced
- 400g New Potatoes
- 1 tbsp Ground Coriander
- 1 tbsp Thyme Leaves
- 200ml Chicken stock
- 1 Garlic clove, crushed
- 2 Skinless Chicken Breast
- 175g French Beans
- 50g Pitted green olives in brine (drained)
Preheat the oven to 190C/170C fan/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 minutes.
Tuck in the chicken breasts, making sure that they are submerged.
Cover and transfer to the oven for 15 minutes until the chicken is cooked through.
Lift out the chicken and vegetables, set aside and keep warm, then boil the stock on the hob until reduced by half.
Add the beans and olives, simmer until cooked.
Season and serve.