Chicken Casserole - Easy & Healthy

This is a favourite of ours. Easy to make, cheap, filling, low fat etc etc. It's also a complete meal all in one pan, so not much washing up either.  Nothing not to like really! You can use up little bits of leftover veg from the fridge. This recipe is for 2 people and what's pictured here is as follows:

5 x chicken thighs (3 for him, 2 for me)
400g new potatoes, scrubbed & quartered
3 x outside leaves from a green cabbage, stalks removed, chopped
1 x onion, chopped
1 x small leek, sliced
1 x carrot, chopped
1 x large parsnip, chopped
150g x butternut squash, chopped
2 x stalks of celery
2 x tbsp chopped flat leaf parsley
1 x tsp herbes de Provence
Vegetable stock

Serves 2

If the chicken has skin on it, cut it off & discard. Place the chicken pieces in the bottom of an oven-proof casserole pan. Add the rest of the chopped vegetables & herbs on top. Add enough vegetable stock to just cover most of the veg.  Bring up to the boil & put the lid on. Put the casserole pot in the middle of the preheated oven at gas 6 and cook for 1 hour.

That's it!  Easy peasy!

Approx Nutritional Values Per 2 and 3 thigh serving
Calories	Fat	Sat Fat	Protein	Carbs	Sugar
543 Kj	11.6	2.6	39.0	71.3	12.1
656 Kj	16.6	3.6	54.0	72.3	12.1