Braised Chicken with Garlic, Potatoes and Tomatoes

Casseroles are not just for winter... this delicious dish is light, fresh and a real taste of summer. With courgettes, new potatoes and green beans, you have the best of the season's veg together with sweet red onion, the punch of garlic and a hint of lemon to really freshen things up.

This dish is great on its own and you can happily double up the recipe to feed a family of four. If you wanted to stretch it out, you can serve it with chunks of bread or even your favourite type of pasta. 

Braised Chicken with Garlic, Potatoes and Tomatoes

Serves 2

oil

2 chicken breasts, butterflied

1 small red onion, cut into thin wedges

2 garlic cloves, bashed

1 tsp dried mixed herbs

1 large courgette, cut into batons

100g new potatoes, thinly sliced

200g cherry tomatoes, quartered

125ml chicken stock

160g green beans, trimmed and halved

1 lemon, zest and juice

sea salt and freshly ground black pepper

Heat a small drizzle of oil in a large sauté pan. Season the chicken really well with salt and pepper all over. Brown really well over a high heat until golden brown (around 2-3 minutes). Remove from the pan and set aside.

Add a good glug of oil to the pan, reduce the heat to medium and gently fry the onion, garlic, herbs and courgettes with a pinch of salt for 8 minutes until the onion is just softened and the courgette has started to brown.

Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.

Add the green beans and lemon zest, turn up the heat and cook for 2 minutes with the lid off until the beans are just tender. Stir in the lemon juice, adjust the seasoning if needed and then serve.