Ingredients

• 4 tablespoons of spice mixture
  (Mix, in equal parts, each of the following: black mustard seeds, brown mustard seeds, black pepper, hot paprika, rosemary, marjoram, basil, sage, hot pepper.)
• 2 chicken breasts, skinless and boneless
• 7 small new potatoes, halved
• 4 carrots cut into chunks
• 2 parsnips cut into chunks
• 3 cloves of garlic, chopped
• 3 cups of chicken stock
• 1 teaspoon of flour
• A few more tablespoons of butter
  Salt and freshly ground pepper

1. Coat the chicken in the spice mixture.
2. Sear in a small pot with the butter.
3. Then add the rest of the ingredients (except for the flour) and cover.
4. Simmer for 20 - 25 minutes, until the potatoes are done.
5. Strain out the chicken and the vegetables and put the liquid back in the pot.
6. Reduce on high heat until the liquid is halved.
7. Next, mash the flour and a little butter and whisk in to thicken the sauce.
8. Pour the sauce over the chicken and serve with sourdough bread.
Serves 2 (Use multiple quantities to suit diner numbers)