CHICKEN CASSEROLE

Serves 4
55 minutes


Ingredients

• 8 bone-in chicken thighs, skin pulled off and discarded
• 1 tbsp oil
• 5 spring onions, sliced
• 2 tbsp plain flour
• 2 chicken stock cubes
• 2 large carrots, cut into batons
• 400 g new potatoes, halved if large
• 200 g frozen peas
• 1 tbsp grainy mustard
• Small handful soft herbs, like parsley, chopped

Method

1. Put the kettle on with 750 ml water.
2. Fry the thighs, seasoned with salt and pepper, in the oil in a casserole or wide pan with a lid to quickly brown.
3. Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears.
4. Gradually stir in the hot water from the kettle.
5. Throw in the carrots and potatoes, bring to a simmer.
6. Cover and cook for 20 minutes.
7. Take off the lid and simmer for 15 minutes more, then throw in the peas for another 5 minutes.
8. Season, stir in the mustard, green spring onion bits and herbs.