LESLEY'S CHICKEN HOTPOT

Serves:4

Cook Time: 60 mins

iNGREDIENTS

1 tsp olive oil or rapeseed oil

2 onions sliced

3 cloves of garlic crushed

2 leeks sliced

2 carrots sliced

600 grams of chicken breast

1 X 400 gram of tinned tomatoes

1 tablespoon of puree

1/2 pint of chicken stock

Seasoning - salt & pepper to taste

Handful of torn basil

method

In a wok sauté off the onions gently not browning, then add the chicken cubes and garlic, toss until lightly coloured.

Add the puree and stir, then add the tomatoes, stock and season. Bring to the boil - simmer gently for 10 mins and then add the carrots and leeks - at this stage you can transfer into an oven proof dish and cook for a further 50 mins at 170.

Check seasoning and sprinkle with basil, you could use flat parsley or a mixture of thyme and parsley, all depending on your taste!!

Serve in warm bowls with steamed greens on the side!! Small boiled or mash potato for the family.