Roast Chicken with Vegatable Casserole (stock and tomatoe base)

1 tbs rape seed oil
salt and pepper
2 cup, chopped Peppers, sweet, red, fresh
1 cup Leeks
1 cup slices Parsnips
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
100 gram(s) Kayle, raw (by SKYCALL)
1 cup, chopped Onions, raw
650 gram(s) chicken breast no skin 650 gm pack - per 100gm measure
100 gram(s) swede raw (by PATERSON7777)
1 cup, chopped Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
100 gram(s) Napoli chopped tomatoe tinned (by SLIMBABYPUMA)
150 gram(s) Sainsbury's Tomatoe Puree {tube = 200g} (by KAHOOMA)
10 tsp Dijon Mustard (Great Value)
3 serving chicken stock per stock pot Knor
2 cup, cubes Butternut Squash
mixed herbs 1tbs
puree garlic 2 tbs

if you have a slow cooker makes it lovely, i put it in the Aga for at least and hour or longer in the warm oven ....lovely with curley kale or other spring greens.....

chop up veg small cubes and sweat off in small amount of rapeseed oil. Roast off your chicken in cubes - season to taste. Add to casserole dish and then cover with approximately 800 ml water with stock and herbs. Add tinned tomatoe and tomato puree - season to taste. Good use of seasonal veg....bring to boil then put in oven to slow cook for approximately 40 - 60 minutes or until all veg is tender....

Serving Size: Makes 10-12 servings - average sized cereal bowl

Number of Servings: 10

Recipe submitted by SparkPeople user MANCHESTERJAC58.