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 (no need to peel)

400g new potatoes, halved if large

200g frozen peas

1 tbsp grainy mustard

Small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

Instructions

Step 1: Put the kettle on to boil. Heat the oil in a casserole or wide pan with a lid over medium heat. Add the chicken thighs and fry until browned on all sides.

Step 2: Stir in the whites of the spring onions, flour, and crumbled chicken stock cubes until the flour disappears into the mixture.

Step 3: Gradually pour in 750ml of hot water from the kettle, stirring constantly to combine.

Step 4: Add the carrots and potatoes to the pan. Bring to a simmer, then cover with the lid and cook for 20 minutes.

Step 5: Remove the lid and continue to simmer for 15 more minutes.

Step 6: Add the frozen peas, cook for an additional 5 minutes.

Step 7: Season with salt and pepper to taste. Stir in the grainy mustard, green parts of the spring onions, and the chopped soft herbs just before serving.

Tips & Variations

Use boneless chicken thighs for quicker cooking and easier serving.

Try swapping the new potatoes for sweet potatoes for a twist in flavor.

Frozen mixed vegetables can be added along with the peas for extra color and nutrition.

If you prefer a thicker sauce, stir in a little extra flour or reduce the liquid by simmering uncovered longer.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may cook faster and can dry out if overcooked. Adjust timing accordingly and consider adding them partway through cooking.

Is it possible to make this recipe in advance?

Absolutely. Prepare the casserole up to the point before adding the peas, then cool and refrigerate. When ready to eat, reheat gently and add the peas during the final cooking stage.