Prep: 20 mins

Cook: 25 mins

Serves: 5-6 Adults

INGREDIENTS:

1 tbsp olive oil

2 onions, diced

4 garlic cloves, crushed

5 chicken breasts

1 tbsp plain flour

2 tbsp freshly chopped rosemary

2 tsp wholegrain mustard

1 leek, roughly chopped

3 carrots, peeled and roughly chopped

3 medium sized potatoes, peeled and roughly chopped

2 parsnips, peeled and roughly chopped

500ml low salt chicken stock

METHOD:

1. Preheat oven to 180C fan.

2. Heat the oil in a large, ovenproof casserole pot. Add the onion and garlic and cook for a few minutes until softened.

3. Add the chicken to the pot and brown all over. Stir in the flour and cook for 2 mins.

4. Add the rosemary, wholegrain mustard, leek, carrots, potatoes, parsnips and hot stock. Bring to the boil, then cover with a lid and place in the oven for 25 minutes.

5. Serve on its own or, if you'd like to make it more of a substantial meal, you could serve it with rice.

Mash, chop or blend the casserole to the required consistency for your baby.

#chicken #onepotdinner #easyfamilydinners #healthydinners #babyweaning #babyledfeeding #babyledweaning #solidfoods #casserole