3 boneless chicken breast fillets, cut in chunks
1 onion. sliced
2 leeks, sliced
3 carrots, chopped
3 courgettes, quartered and sliced
125gm broad beans
300gm new potatoes, quartered
450ml chicken stock
1 Tblsp corn flour
Method
Parboil the potatoes in lightly salted boiling water for about 10 minutes.
Drain and set aside.
Spray a large pot with non-stick cooking spray.
Dry fry the onions until they start to soften.
Add the chicken and continue cooking to seal.
Tip in the carrots, parboiled potatoes and leeks.
Pour in the stock, bring to a boil and then simmer for 15 minutes.
Now add the courgettes and broad beans.
Cook for another 10 minutes.
Thicken the sauce with the cornflour.
Divide between four bowls and serve.
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