8 chicken thighs
2 tbsp plain flour
1 tbsp olive oil
8 rashers streaky bacon, chopped
400 ml stock
500 g bag baby new potatoes, halved
200 g pack full-fat soft cheese
200 g broad beans, podded
200 g sweetcorn (frozen, fresh or from a can)
200 g cherry tomatoes, halved
- 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.