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Put some oil in a frying pan - approx 4 tablespoons. Add the chicken breasts cut into 3-4 cm chunks.
Keep the heat low and seal (cook) the chicken all over. The meat starts to colour. Chop the onion quite finely and add to the chicken.
Cook gently until the onion has gone soft. Add half a teaspoon of mixed herbs and stir.
Add the potatoes and carrots and stir well. Fill the pan two thirds full of water and bring to the boil.
Bring the pan to the boil then turn the heat down to simmer and add the stock cube. Simmer for 25 - 30 minutes.
Taste and season with salt & pepper. If not thick enough when cooked then thicken with a tablespoon of cornflour mixed with water or that wine you're drinking.
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