Chicken Corn Pot

Chicken Corn Pot

Serves 6

Points  per serving: 5

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, crushed

6 chicken breasts, skinless

400g can chopped tomatoes

1 tbsp tomato puree

750 ml chicken stock

1 bouquet garni

1 tsp dried oregano

salt & pepper

500g sweet potato, peeled & cubed

500g pumpkin or butternut squash, peeled & chopped

200g can sweetcorn canned in water, drained

2 corn cobs cut into 1" slices

400g can apricot halves in juice, drained

Preheat oven to 180ºC/350ºF/Gas 4

Heat oil and cook the onion & garlic until softened.  Transfer to an ovenproof casserole dish with a lid.

Brown the chicken in the same pan and add to the dish with the onion & garlic.  Add the tomatoes, tomato puree, half the chicken stock, bouquet garni, oregano and seasoning. Cover and bake for 40 mins or until the meat is cooked.

Add the sweet potato and pumpkin and enough stock to cover.  Bake 20 mins until the sweet potato is cooked.

Stir in the canned sweetcorn, slices of corn and apricots and cook 15 mins.

Check seasoning, remove bouquet garni and serve.

Freezing: can freeze for up to 1 month.  Defrost and heat thoroughly.