This is a really comforting and nourishing dish that is so easy to make. It's full of nutrients and a meal that the whole family can enjoy.

A dish that can go on the hob and directly into the oven works really well for this, but if you don't have one, you can use a large pot to sauté and then transfer to an overproof dish to bake.

Serves 4.

Ingredients:
4 Chicken Fillets
Olive Oil
1 Onion
3 Garlic Cloves
2 Carrots
1 Parsnip
2 Sticks Celery
4 Large or 6 Medium Potatoes
1 Tbsp Flour
1 1/2 Pint Chicken Stock
Juice Of Half A Lemon
Sprig Rosemary

Method:
1) Start by prepping your vegetables. Ensure the potatoes are peeled and either halved or quartered (quarter if large size, half if medium).
2) Add a good drizzle of olive oil to the pan.
3) When the pan is hot, sear the chicken (this takes about 2 minutes on each side. You're not cooking the chicken, just sealing the outside). Season while on the pan.
4) Set the chicken aside.
5) In the same pan you seared the chicken, add more olive oil and gently sauté the onion and garlic.
6) Add the peeled and chopped potatoes and vegetables and allow to sauté for 5 minutes.
7) Add the flour, lemon juice and stir well to ensure the flour has coated the vegetables.
8) Add the stock and bring to the boil.
9) Remove the dish from the heat. Add the chicken back in and top with rosemary. Pre-heat your oven to 180 degrees.
10) Cover with the lid (tinfoil if you don't have a lid) and cook in the oven for 45-minutes.
11) Stir once or twice while cooking.
12) After 45-minutes, check to see that the potatoes are cooked through.

Serve and enjoy.