Recipe: Traditional Chicken and Vegetable Casserole

This is a really basic casserole that is always a staple in my flat. It always makes exactly the right amount for two, it's really comforting, it's got potatoes in there so it's filling enough not to have to have mash or bread with it, and it's just scrumptious. I think everyone has a dish that they cook often, because they normally have all those ingredients in the fridge/cupboards, and this is one of mine!

Chicken and Vegetable Casserole (serves 2)

50g butter
1 white onion
1 clove garlic
2 leeks
1 large chicken breast, diced
100ml sherry
1 tsp dried rosemary
500ml vegetable stock
2 tsp lemon juice
1 large potato
2 carrots
2 tsp bisto gravy granules
Salt, pepper and sugar to taste
Chopped fresh parsley for garnish

1. Preheat the oven to 180C. Cook the onion, garlic, leeks and chicken in the butter in a casserole dish for 10 minutes, stirring often. Add the sherry and rosemary, and cook for a further 5 minutes. Add the vegetable stock, lemon juice, carrots, and potatoes, cover with the lid, and cook in the oven for 1 hour.
2. Remove casserole from the oven, add 1 tsp of bisto, stir until well combined, and return to the oven for a further hour.
3. Remove from the oven, add another tsp of bisto, and cook on the hob, stirring often, until the casserole has thickened enough. Garnish with some freshly chopped parsley and serve!