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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 4

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

  • STEP 5

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

Goes well with

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A star rating of 4.7 out of 5.123 ratings
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