Why comfort chicken? Because this one of those comfort meals; tasty meat with lashing of gravy, all of which you can eat with a fork. Chicken is a good source of protein. With the skin removed as it is in this recipe it also keeps it a lower fat option.

We have included lots of different veg in the gravy; you can choose these or others; almost anything will work. All the nutrients from the vegetables stay in the meal, they don’t get overcooked and all the gorgeous flavours combine. This is truly a one pot nutritional gold mine, good quality protein, lots of fibre and heaps of complex carbs from the veg. Plus the veggie-phobes have a tough time separating them from out the gravy!

It is a one pot meal; you will need another for whatever you put with it. We used brown rice with spinach and garlic.

Prep time only: Preparing the vegetables; realistically around 15 minutes. Use a large open pan with a lid.
Cook time: Allow about 35 minutes

Ingredients Serves 2

  • 300 gms Chicken fillets sliced into strips (see photo)
  • 1 tablespoon of unrefined rapeseed oil
  • 2 Onions, peeled and roughly chopped
  • 3 cloves Garlic, peeled and crushed
  • 1 dessertspoon Grainy mustard
  • 3 Carrots, peeled and cut into strips
  • Handful of Green Beans, topped and tailed halve if really long
  • Small head of Broccoli, cut into small florets
  • 1 Litre of vegetable stock or bouillon
  • 1 dessertspoon Grainy mustard
  • Cornflour to thicken*

*We use real yellow cornflour available from health food shops. It is relatively less processed that the stark white powder generally available. You do need more and you can also taste it which we think is a good thing!

Method

  1. In a large pan soften the onions for 3 -4 minutes in the oil.
  2. Stir in the mustard, garlic, add the chicken pieces and cook for 15 minutes.
  3. Add the chopped vegetables and stir well in the juices.
  4. Add the stock, put the lid on and simmer gently for 10 minutes.
  5. Then add the cornflour* to thicken. This bit is challenging so make sure you have a big enough pan to move everything around. Alternatively, remove some of the food, keep it warm and add back in once thickened.
  6. Taste and season further if necessary.
  7. Serve with spinach and garlic rice (as shown) or small new potatoes.