Simple One-Pot Chicken

This chicken casserole is ready in minutes. Serve it with a jacket potato microwaved for speed. Look out for our prepared vegetables with the chilled prepared salads in our shops.

Preparation time :	2 minutes
Cooking time :	15 minutes
Total time :	17 minutes

Serves: 2

Ingredients

1/2 x 80g pack Fiorucci Pancetta Arrotalata, chopped
2 x Waitrose Organic British Chicken Breast Fillets cut into 5 thick diagonal slices
300g tub Joubère Fresh Chicken Stock
4 sprigs fresh thyme
Sea salt and freshly ground black pepper
200g pack Waitrose Carrot Vegetable Medley

Method

1. Dry-fry the pancetta in a non-stick frying pan until the fat begins to run, then add the chicken and cook for a couple of minutes until browned. Drain off any excess fat. Add a little stock and stir to pick up any juices from the pan. Add the remaining stock, thyme and seasoning. Bring to the boil, cover and simmer for 5 minutes.
2. Add the vegetables to the pan and shake to mix in with the chicken. Cover and cook for a further 5 minutes, until the vegetables are tender and the chicken is cooked through (so that the juices run clear and there is no pink meat).

Cook's tips

For a thicker sauce, add a teaspoon of cornflour blended with a little cold water to the hot liquid, cook, stirring until thickened.

If you don't have pancetta, use smoked streaky bacon, finely chopped.

If preferred, use Waitrose Legume Medley, which contains runner beans, garden peas and sugar snap peas.