Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute leek, onion and garlic in melted butter and olive oil until soft. add chicken and cook until sealed. add potato, sweet potato and carrot, fry for 1-2 minutes. pour in white wine and chicken stock, add mustard and cumin - also paprika if wanted. liquid should nearly cover the chicken and veges. simmer for approx 10 minutes,until chicken is cooked through. add peas and corn and cook for a further 4-5 minutes. add cream and stir through. add salt and pepper to taste - depending on your stock you may not need salt. serve in a bowl.

Target recipe: preheat oven to 375°f. in a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink. stir in pepper, water and mushroom soup and heat till bubbling. add frozen vegetables and stir cook until the vegetables are warm. pour the mixture into a 2 quart (2l) casserole. arrange tater gems in a single layer on top of the chicken mixture. bake, uncovered, for 40 to 45 minutes or until the tater gems are crisp and the chicken mixture is bubbling.