adapted from Family Circle Favourite Casseroles and One-Pots
(Murdoch Books, Australia)
1 Tablespoon oil
500g Chicken thigh fillets, cut into 2cm cubes
1 1/2 cups chicken stock
2 medium carrots, sliced
250g potatoes, cut into 1.5cm cubes
1/2 teaspoon ground allspice
2 bay leaves
2 onions, diced
8 baby squash, quartered (or 2 zucchini sliced into chunks)
1 teaspoon ground black pepper
1/3 cup sour cream
Method:
1. Heat oil in a large pan and cook onion and chicken quickly in small batches over medium-high heat until well browned.
2. Add stock, carrots, potatoes, allspice and bay leaves to pan; bring to the boil. Reduce heat and simmer, covered, for 45 minutes until potato is cooked.
3. Add squash/zucchini and simmer for 15 minutes.
4. Remove bay leaves. Stir through pepper and sour cream. Heat until cooked through, about 1 minute. Potato disintegrates to become part of the creamy sauce. Yumm!
Serves 4
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