Easy one-pot chicken casserole

• bone-in chicken thighs↗8

  skin pulled off and discarded

• oil1 tbsp tbsp
• spring onions↗5

  sliced

• plain flour↗2 tbsp tbsp
• chicken stock cubes↗2
• large carrots↗2

  cut into batons (no need to peel)

• new potato↗400g g

  halved if large

• frozen peas↗200g g
• grainy mustard↗1 tbsp tbsp
• tarragonsmall handful fresh soft herbs, like parsley, chives, dill or

  chopped

Step-by-step instructions

1. 1

   Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.

2. 2

   Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.

3. 3

   Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.

4. 4

   Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.

5. 5

   Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.