- 8 chicken thighs
- 2 tbsp plain flour
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 rashers streaky bacon, chopped
- 400ml stock
- 500g bag baby new potatoes, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 200g pack full fat soft cheese
- 200g broad beans, podded
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 200g sweetcorn (frozen, fresh or from a can)
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 200g cherry tomatoes, halved
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Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.
Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins, until the chicken is cooked and the potatoes are tender.
Stir in cheese, then the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.
Chicken thighs make a good-value alternative to breasts, however, if you prefer the white breast meat, then swap for 4 skinless breasts, and simmer for just 20 mins with the potatoes.