8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp sunflower or vegetable oil
5 spring onions, sliced, white and green parts kept separate
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons
400 g chat potatoes, halved if large
200 g frozen peas
1 tbsp grainy mustard
1 small pack soft herbs (like parsley)
- Put the kettle on. Fry the thighs in the oil in a flameproof casserole dish or wide pan with a lid to quickly brown. Stir in the whites of the spring onion with the flour, crumble in the stock cubes and stir for 1-2 mins. Gradually stir in 750ml hot water from the kettle. Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins. Season, stir in the mustard, green spring onion bits, herbs and some seasoning.