Chicken and vegetable casserole | Reader's Digest Asia

Ingredients

• 2 tablespoons extra virgin olive oil
• 350 g skinless chicken breast fillets, cut into small cubes
• 1 small onion, chopped
• 250 g button mushrooms
• 1 bay leaf
• 2 large sprigs of fresh thyme or ½ teaspoon dried thyme
• 3 large sprigs of fresh tarragon or ½ teaspoon dried tarragon (optional)
• grated zest of 1 small lemon or large lemon
• 150 ml dry sherry
• 300 ml boiling water
• 250 g baby carrots
• salt
• pepper
• 4 cups (240 g) broccoli florets
• 1 tablespoon cornflour
• ¼ cup (15 g) chopped fresh parsley