July 21, 2016

This one-pot dish is a great way to serve chicken breast with vegies. It tastes good, is filling, and comes close to the definition of ‘comfort food’.

Serves 4


1 Tbsp olive oil
4 (125g) chicken breasts
to taste cracked black pepper
1 medium onion, diced
2 medium carrots, diced
2 ½ cups diced butternut pumpkin
2 ½ cups chicken stock
2 Tbsp chopped fresh sage (1 Tbsp dried sage)
8 walnut halves, crushed
to garnish extra sage


  1. Heat a large pan with a close fitting lid over moderate heat and add the oil.
  2. Season the chicken with the pepper, and place in the pan without overcrowding.
  3. Add the onion, carrot and pumpkin, and cook until tender.
  4. Add half the stock and simmer over low heat, with the pan lid askew, adding more stock as needed. Do not overcook the chicken.
  5. Transfer the chicken to a serving dish. Add sage to the pot and cook for 2 minutes.
  6. Spoon the vegetables around the chicken and pour the sauce over the top. Garnish with the extra sage and walnuts.
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