Quick Chicken and Vegetable Hotpot
4 x 125g/4oz chicken breasts
2 large parsnips, chopped
2 large carrots, chopped
2 sticks celery, chopped
300ml/½ pint/1¼ cups ready-made gravy
4 tomatoes, roughly chopped
salt and ground black pepper
1 Heat a non-stick frying pan or flameproof casserole until hot. Add the chicken breasts, skinside down, and cook for 5 minutes until browned. Turn them over and add the parsnips, carrots and celery. Cook for 8–10 minutes.
2 Pour the gravy over the chicken and vegetables, then cover the pan and cook gently for 10 minutes.
3 Season with salt and pepper and stir in the tomatoes. Cover and cook for 5 minutes until the chicken is cooked and the vegetables are tender. Serve hot.