Chicken & Tomato Hotpot

This is an old favourite I've re-discovered, taken from the CSIRO Total Wellbeing Diet book.  It's a winner with the whole family and is surprisingly full of flavour despite using very basic ingredients.  While it's not super-quick, it's very easy to put it all in the pot then leave it to simmer.

Ingredients:
2 tablespoons olive oil
500g chicken thighs, cubed
1 leek, sliced and washed
2 carrots, finely chopped
2 sticks celery, chopped
2 cloves garlic, crushed
1.5 cups chicken stock
1 x 400g tin chopped tomatoes
2 tablespoons chopped flat-leaf parsley (can use dried herbs instead)

Method:
Heat oil in a large saucepan over high heat.  Cook chicken until browned.  Remove from pan and set aside.

Reduce heat to medium, then add leek and cook for a few minutes until soft.  Add carrot, celery and garlic and cook for another few minutes.  Add stock and tomato and bring to a boil.  Reduce heat to low, then return chicken to pan and simmer gently for 30 minutes.

Add herbs and season with salt and pepper.  It's hearty enough to eat as is, but if you want to make it go further, serve with rice or pasta.