Chicken and Potato Pot

This Chicken and Potato Pot is warm, easy and perfect for fall weather.

4 of your favorite Summertime Potatoes, cut into small cubes
1 tbsp Olive oil
1 Onion, finely chopped
1 Clove of garlic, chopped
2 Small zucchini, thickly sliced
4 Skinless Chicken breasts, cut into small chunks
6 Baby carrots, peeled and cut in half lengthways
6 Baby sweetcorns, cut in half lengthways
12 oz Chicken stock
1 cup Tender stem broccoli
Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.

In a large pan heat the oil and add onion, garlic, zucchini and chicken. Cook for 3-4 minutes. Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.